Thai Mango Chicken

About This Recipe:

I know this will be controversial, but I am a big fan of fruit in savory dishes. I love pineapple on my pizza, sliced strawberries in my arugula goat cheese salad, and mango on top of my chicken. This Thai mango chicken is perfect for those who crave a little bit of natural sweetness in their savory meals. It is a 30 minute dinner recipe, super clean, and colorful from the mango and red onions. If you can’t find sweet, ripe mangos, I would wait to make this dish because a sour mango will ruin the entire sauce and dish. Trust me, I learned that the hard way!

Enjoy!

Ingredients (4 servings)

-1.25 lbs thin cut chicken breasts
-1 red onion, sliced
-2 ripe mangoes, diced
-1 cup chicken broth
-1 lime, juiced
-2 tbls cilantro, chopped
Optional side: 4 cups cooked jasmine rice
-Olive oil
-Salt and pepper

Instructions (30 minutes) 

1. In a large skillet over medium heat, pour in 1-2 tbls of olive oil and cook the chicken breasts for about 4-5 minutes per side. Season with salt and pepper and transfer to a dish once mostly cooked (it will finish cooking in the sauce later.)
2. Add in the sliced red onion and cook for about 5 minutes until it is soft and slightly browned. Then add in the diced mango and brown for 2-3 minutes.
3. Pour in the chicken broth and lime juice and bring to a low simmer. Add the chicken back into the skillet and simmer for 5 minutes. Top with the cilantro and serve over jasmine rice.


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