Mango Chicken

Poaching the chicken breasts in a mango and spice mixture gives this simple chicken recipe tons of added flavor. The cooking liquid doubles as a simple sauce with the addition of cornstarch. The entire recipe takes less than 30 minutes to prepare.
Makes 4 servings


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4 frozen boned, skinned chicken breast halves (about 8 oz. each)
1 1/4 cups mango nectar
1 cup fat-skimmed chicken broth
1/4 cup lime juice
1 tablespoon minced fresh ginger
1 teaspoon ground cinnamon
1 tablespoon cornstarch


1. Place chicken in an 11- to 12-inch frying pan. Add mango nectar, broth, lime juice, ginger, and cinnamon. Cover and bring to a boil over high heat. Reduce heat and simmer until meat is no longer pink in center of thickest part (cut to test), 15 to 20 minutes total. Transfer chicken to a platter and keep warm.

2. Boil pan juices over high heat, uncovered, until reduced to 1 cup, about 5 minutes. Mix cornstarch with 3 tablespoons water, pour into sauce, and stir until boiling. Pour over chicken. Add salt to taste.

Created date

June 2004

Nutritional Information

Calories 314
Caloriesfromfat 8.3 %
Protein 55 g
Fat 2.9 g
Satfat 0.7 g
Carbohydrate 14 g
Fiber 0.2 g
Sodium 175 mg
Cholesterol 132 mg