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Mango Chicken

Yield Makes 4 servings
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.


  • 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
  • Salt

Nutrition 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

How to Make It

  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.