If the skillet gets crowded, brown the chicken in batches.
20 chicken drumettes, skinned
1/4 cup canola oil
1/3 cup chopped fresh cilantro
2 thinly sliced serrano chiles
1 (9.6-ounce) can mango nectar
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
How to Make It
Add water to a Dutch oven to a depth of 1 inch; bring to a simmer. Place chicken in a vegetable steamer. Place steamer in pan over water; cover. Reduce heat to medium-low. Steam, covered, 10 minutes. Remove chicken from steamer; cool. Pat dry.
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan; sauté 5 minutes, turning to brown on all sides. Add cilantro and sliced serrano chiles to pan; sauté 30 seconds, stirring constantly. Remove pan from heat; transfer chicken mixture to a large bowl using a slotted spoon.
Bring mango nectar to a boil in a small saucepan over medium heat. Simmer 15 minutes or until reduced to 1/4 cup, stirring occasionally. Stir in lime juice and kosher salt. Drizzle mango mixture over chicken mixture; toss.
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