Poached Mango Chicken
#49750 - 03/11/04 02:31 PM
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Shell Marr
Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA
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Poached Mango Chicken
Prep and cook time: 20 to 25 minutes
Makes: 2 servings
2/3 cup mango nectar
1/2 cup chicken broth
2 tablespoons lime juice
2 teaspoons fresh ginger, minced
1/2 teaspoon ground cinnamon
2 boneless, skinned chicken breast halves (about 8 oz. each)
1 1/2 teaspoons cornstarch
Salt
Thin lime slices (optional)
1. In a 10- to 12- inch frying pan, stir together mango nectar, broth, lime juice, ginger, and cinnamon. Add chicken to broth mixture and simmer, covered, over medium heat until meat in the thickest part is no longer pink; cut to test (15 to 20 minutes). Transfer chicken to a platter and keep warm.
2. Bring cooking liquid to a boil over high heat; then boil, uncovered, stirring occasionally, until reduced to about 1/2 cup (2 to 3 minutes). Stir cornstarch into 2 tablespoons of water and pour the mixture into the pan. Return to a boil and stir until the sauce is thickened. Season to taste with salt.
3. Spoon sauce over chicken. Garnish with lime slices, if desired.
Nutritional Information
Per serving:
317 cal., 8.2% (26 cal.) from fat;
53 g protein;
2.9 g fat (0.7 g sat.);
16 g carbo (0.7 g fiber);
273 mg sodium;
132 mg chol.
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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What's mango nectar? Is it a juice?
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Quote:
What's mango nectar? Is it a juice?
Yes, usually sold in a 12oz can (like a soda can) or maybe a larger bottle. Look in the section of the store where mexican food is sold.
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Edited by Shell Marr (03/27/04 09:17 PM)
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Thanks Shell!
I love your hippo BTW! 
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Quote:
Quote:
What's mango nectar? Is it a juice?
Yes, usually sold in a 12oz can (like a soda can) or maybe a larger bottle. Look in the section of the store where mexican food is sold.
I just found mine in the juice aisle.... this is the same brand that I got but it is Mango and 33.8fl oz
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In the juice aisle, that's cool. I've never seen that brand. I usually buy Goya. It's in the international foods section, and comes in a little can like the ones in the bottom left of this pic:
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YES...perfect!!
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SHANE'S : Oh, baby...this is good...baby...this is really good!! It's very good!! This is not just a wife meal...that was a professional tasting wife meal!
SHELL'S: ***** (FIVE STAR) This is WAY better then I thought it would be. I served with basmiti rice cooked in LF reduced sodium chicken broth and also added 3 cloves of crushed garlic (those just stayed on top and were easily removed in the end.)  *note: you could also make this sauce without adding the chicken...and serve over rice or pasta!! Follow step 2 of the recipe. Quote:
2. Bring cooking liquid to a boil over high heat; then boil, uncovered, stirring occasionally, until reduced to about 1/2 cup (2 to 3 minutes). Stir cornstarch into 2 tablespoons of water and pour the mixture into the pan. Return to a boil and stir until the sauce is thickened. Season to taste with salt.
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Edited by Shell Marr (04/04/04 08:57 PM)
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Shell,
This sounds yummy, is it easy to make? I'm always hesatint to cook with chicken on the stove top. I'm a big worrier about not getting it cooked all the way. I love chicken so we usually bake it or I make hubby grill it!!!
I do want to try this however!!! So do you think its pretty easy?
Thanks!
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It is VERY easy.... if you have a mallet (to pound the chicken breast flat) so that it is all the same thinkness.... it would cook faster and even. Really very easy...the most time consuming part is mincing the ginger.
I ended up turning mine over in the pan because mine were so think I was afraid it was not cooking all of it. Then you just cut into the thickest part to make sure there is no pink left. I also placed the chicken on a cookie sheet in a pre heated 250 degree oven while I was reducing the sauce...so there was still more cook time there 
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Hey thanks!!! Sound pretty easy! I'll do the mallet. I like my chicken better that way anyhow!!!!
Thanks again!
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I hear ya, Steph. I'm also more of a baker than a stovetop cooker, for the same reason. So thanks, Shell... your advice helps me too! 
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I thought it was pretty darn good! And yes, it was easy. I think next time I might reduce the ginger a little! But all in all it was tasty!!!
Thanks Shell! I'm going to give this recipe to my mom. She would love it!
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Oh, that is wonderful Steph..... I'm so glad you liked it.
What did you serve with it?
And you can also see how easy it would be to leave the chicken out and just make the sauce for rice or pasta too!
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Hi Shell,
I served it with jasmine rice and some steamed carrots!
It was really good! Now I feel like I can cook on the stove top! It really was EASY!!!
Thanks again!
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I made this last night Shell, and it turned out pretty yummy! Thanks for the recipe. I barely had any sauce left after the reduction, so I think I will double the amount of sauce next time so I have plenty to bathe my chicken and rice in
Also, the sauce made the kitchen smell so strongly of cinnamon that at first I was a bit turned off by it...but the final product really didn't taste too cinnamony! I was surprised.
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"Quod me Nutrit me Destruit"
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Oh good... I'm glad you liked it....and yes, I can see how it would smell strong... but 1/2 tsp really is not very much at all Oh yes... and I would double the sauce next time too... hehehe
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Super Yummy!
#204558 - 08/11/05 10:14 AM
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Dia
Reged: 02/04/05
Posts: 175
Loc: Tucson, AZ
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I found this in the newsletter when I was reading the stories on Sammy the dog, and it's SO GOOD!!
And it's not hard, either, which is is big plus in my book. I'll have to try it with garlic next time.
Thanks for the yummy recipe!
--Myra
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Oh good...I'm glad you liked it... garlic would be a great addition. Did you make extra for more sauce or just as is?
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This looks like a great recipe, Shell. I'm a vegetarian, so I'd eliminate the chicken and substitute an appropriate vegetable. Mango poached asparagus? Some carrots would be nice in there with the mango and the cinnamon. This looks like a "Lean Cuisine" flavour. I suppose most any juice for poaching would work. Maybe wild blueberry poached something or other? Great fill in the blank potential and really easy, too. I'm a saucey type and this looks like a yummy sauce. Remember, I'm the kid that wanted either ketchup or mustard or plum sauce for dinner until my tastes expanded!
Kate.
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LOLROTF!!! "Not just a wife meal..." My guess is that some fresh chopped cilantro would make the dish absolutely positively beyond perfect.
Kate.
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You can find it in the health food/natural food section, or sometimes in the freshly squeezed juice bar area near the ready to eat salads.
Kate.
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Quote:
You can find it in the health food/natural food section, or sometimes in the freshly squeezed juice bar area near the ready to eat salads.
Kate.
Look in the section of the store where mexican food is sold. HFS have it too....
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~ Beth
Constipation, pain prodominent,cramps, spasms and bloat!
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~ Beth
Constipation, pain prodominent,cramps, spasms and bloat!
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I fixed your mango chicken for the first time 2 nights ago. What a huge hit! We liked it with just a few drops of hot chili sauce on it. Leftovers the next day were awesome. We ate cooked onions and zuccini, basmati rice, and naan bread with the chicken. YUM!!
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Quote:
I fixed your mango chicken for the first time 2 nights ago. What a huge hit! We liked it with just a few drops of hot chili sauce on it. Leftovers the next day were awesome. We ate cooked onions and zuccini, basmati rice, and naan bread with the chicken. YUM!!
Oh good...I'm so glad you liked it!! hot chili sauce would be good in there...
Hey, I just noticed you are also from Washington... where abouts?
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just west of Olympia
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