Ingrédients pour Chicken With Curried Mango Sauce
- Boneless Skinless Chicken Breast Halves
- 1/2 teaspoon salt
- Vegetable Oil
- 1 medium onion, chopped
- Red Bell Pepper
- Fresh Ginger
- Curry Powder
- Ground Coriander
- 2 cloves garlic, minced
- Reduced Sodium Fat Free Chicken Broth
- 1 tablespoon cornstarch
- Mangoes
- Basmati Rice
- Green Onion
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Comment préparer Chicken With Curried Mango Sauce
- Season chicken breasts with 1/4 teaspoon salt.
- Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat.
- Add chicken breasts and cook for 3-4 minutes per side, or until cooked through and golden brown.
- Remove chicken from skillet and set aside; keep warm.
- Add the remaining 2 teaspoons of oil to the skillet.
- Add chopped onion and bell pepper; sauté for 5 minutes, stirring occasionally, until softened.
- Add the remaining 1/4 teaspoon salt, ginger, curry powder, coriander, and minced garlic. Sauté for 30 seconds until fragrant.
- In a small bowl, whisk together chicken broth and cornstarch until smooth.
- Pour the broth mixture into the skillet. Bring to a boil, stirring constantly, and cook for 1 minute, or until the sauce has thickened.
- Remove from heat and stir in the diced mango.
- Serve cooked rice on four plates.
- Top each serving of rice with a chicken breast.
- Spoon the mango curry sauce generously over the chicken.
- Garnish with thinly sliced green onions.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
46g
Fat
7g
Carbs
29g
