![Dairy Farmers of Canada](/themes/custom/dfc_platform/assets/dist/images/recipes/recipe-print-header-en.jpg)
Mango Chicken
Inspired by the cuisine of India, this one-dish delight features chutney, cashews and green onions in a delicious combination.
- Prep: 15 min
- Cooking: 15 min - 20 min
![mango chicken mango chicken](/sites/default/files/styles/recipe_image/public/image_file_browser/conso_recipe/mango-chicken.jpg.jpeg?itok=AskKG5wh)
Ingredients
- 2 tbsp (30 mL) butter
- 6 skinless, boneless chicken breasts
- Salt and pepper to taste
- 1 onion chopped
- 1 large red bell pepper cut in thin strips
- 1 tbsp (15 mL) finely chopped fresh ginger
- 2 garlic cloves minced
- 1 cup (250 mL) 35 % cream
- 1/3 cup (80 mL) mango chutney or peach chutney
- 2 tbsp (30 mL) Dijon mustard
- 1 tbsp (15 mL) red wine vinegar or rice vinegar
- 3 green onions thinly sliced
- 1/4 cup (60 mL) coarsely chopped cashews
![Placeholder alt](/themes/custom/dfc_platform/assets/dist/images/basic/conso/StealthRecipe-ConeQuest.gif)
CONE QUEST CONTEST
Ready to scoop up a tasty prize? Sign up for More Goodness rewards to play Cone Quest and get a chance to win ice cream.
Plus, you’ll be in for all kinds of savings, recipes, offers and more.
Preparation
Melt butter in large skillet over medium heat. Sprinkle chicken with salt and pepper; add to pan. Cook, turning once, until golden and cooked through, 4 to 5 min per side. Remove chicken to a platter; cover loosely to keep warm.
To pan, add onion, red pepper, ginger and garlic; cook, stirring frequently 2,3 min. Whisk in cream, chutney, mustard and vinegar. Bring sauce to a boil and simmer 5 min until slightly thickened.
Reduce heat and add chicken. Stir in green onions, salt and pepper. Sprinkle with cashews. Serve with rice.
Tips
Learn more about
Nutritional information
Per servingEnergy: | 426 Calories |
Protein: | 35 g |
Carbohydrate: | 20 g |
Fat: | 23 g |
Fibre: | 1 g |
Sodium: | 492 mg |
Top 5 Nutrients
(% DV*) | |
---|---|
Calcium: | 5 % / 56 mg |
Niacin: | 90 % |
Vitamin A: | 29 % |
Vitamin B6: | 40 % |
Vitamin C: | 79 % |