Mango-Pecan Chicken

The recipes I found for mango chicken seemed to overwhelm the mangoes with citrus juices. Here's my version, which I believe keeps the flavor of fresh mango in focus. Garnish with a sprig of fresh parsley and serve with plain white rice.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 331 Calories

Ingredients

• 1 tablespoon white sugar
• ¼ cup chopped pecans
• 2 tablespoons lemon juice
• ¼ teaspoon ground ginger
• 1 tablespoon vegetable oil
• ⅛ teaspoon ground cinnamon
• salt and pepper to taste
• ⅛ teaspoon ground mace
• 2 mangos - peeled, seeded, and cubed
• 1 onion, halved and sliced
• 4 skinless, boneless chicken breast halves - cut in half lengthwise

Recipe Instructions

Step 1

Heat 1 tablespoon vegetable oil in a large saucepan over medium heat. Add onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Add mangos, lemon juice, sugar, ginger, cinnamon, and mace. Bring to a simmer and cook for 5 minutes, stirring constantly. Turn heat to low, cover, and allow to cook 5 minutes more.

Step 2

While the mango sauce is simmering, season chicken breasts with salt and pepper to taste. Heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add chicken, and cook on both sides until nicely browned, and the chicken is no longer pink in the center, about 8 minutes per side.

Step 3

To serve, place one or two pieces of chicken onto each serving plate. Spoon mango sauce over the top, and sprinkle with pecans.