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.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 314
  • Calories from fat: 8.3%
  • Protein: 55g
  • Fat: 2.9g
  • Saturated fat: 0.7g
  • Carbohydrate: 14g
  • Fiber: 0.2g
  • Sodium: 175mg
  • Cholesterol: 132mg


  • 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


  1. 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. 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.
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