Thai-ize your vegetables. For a quick lunch, serve this salad alone or with rice noodles.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil
- 4 skinless, boneless chicken breast halves
- ⅛ teaspoon ground thyme
- salt and freshly ground black pepper to taste
- 1 lemon, juiced
- 1 cup orange juice
- 1 mango – peeled, seeded, and sliced
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cinnamon
Instructions
- Heat the olive oil in a medium skillet over medium heat. Place chicken breast halves in the skillet, and cook 5 to 10 minutes on each side, until no longer pink and juices run clear. Season both sides with thyme, salt, and pepper. Remove from heat, and set aside.
- Heat the lemon juice in the skillet over medium heat, and scrape up browned bits. Mix in orange juice, mango, ginger, and cinnamon. Over high heat, cook and continuously stir 4 to 5 minutes, until thickened. Spoon over the cooked chicken breast halves to serve.
Nutrition Facts
| Calories | 287 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 2 g |
| Protein | 28 g |
| Saturated Fat | 2 g |
| Sodium | 79 mg |
| Sugars | 13 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Used lime instead of lemon because that’s what I had on hand, still turned out delicious.
Added a pinch of turmeric, a dash of siracha, and about a tablespoon of local honey.
We had some Valencia oranges and a huge mango==use fresh ginger if you have it, Delish.
I made this exactly as per recipe except I added a little chopped basil at the end and it was still very bland. It was edible but not great so I won’t make this again.
I made this recipe exactly as written, except I used 4 3/4″ thick sliced pork tenderloins, because we have been eating a lot of chicken lately. Cooked it the same way it was written to cook the chicken breast. I served it with white rice. We love this dish. Will be added to my favorites for sure! Thanks for sharing!!
Although we found the thyme a bit overbearing, we both enjoyed the other flavours. Instead of the traditional rice on the side, I served the chicken breasts over mashed sweet potatoes which proved to be a great flavour marriage with the sauce. We used the juice of 2 fresh oranges and about a tablespoon of finely grated ginger root for a little heat. I will make this again, but I will experiment with something other than the thyme.
It was okay, but I probably won’t make this exact recipe again. I liked the chicken, but the sauce was just too sweet. With every bite, I felt like there was something missing. I think the sauce needs something to make savory and sweet.
I love this recipe. My only suggest is halfing the oil and the orange juice.
Super quick and easy recipe. As other reviewers suggested, I cut down the orange juice some by only using 3/4 cup. The orange was more prominent in the sauce than the mango, but it was still good. Not too sweet or too tangy, in my opinion. Served over cauliflower rice. Delicious!
This goes really well with white rice. The sauce is a little too sour for my tastes. I think half a lemon might be enough. Easy dish to whip up for a tasty weeknight dinner nonetheless.
My family thought this recipe was to die for. I had extra mango sauce left over so I used it on salmon fillets and that was a huge his also. I have added this to my recipe box – a definite keeper!
Disclaimer – I don’t know how to follow a recipe without making changes – even the first time through. So I used chicken thighs instead of breasts – will try the breast next time and see if it is as good. Instead of seasoning the chicken with dried thyme, I dumped a few teaspoons of fresh thyme into the sauce just before taking it off the heat. I used grated frozen ginger – not sure how much. And I didn’t have a fresh lemon, so I used about 1/4 cup of lemon juice. Oh, and for convenience I used Trader Joe’s frozen mango – probably used more than the recipe calls for, but I cut the pieces smaller. The result was a bit more tart than I anticipated with all the mango, but it was bursting with flavor. Can’t wait to eat the left-overs!
I made this exactly like the recipe stated and didn’t care for the sauce. I thought the mango absorbed all of the fresh lemon juice and so I overpowered all mango flavor. The chicken was good though and the sauce would have probably been better minus the lemon because I think the mango, cinnamon and ginger would have been good together. I could maybe see it over rice and minus the lemon juice, but I probably wouldn’t make it again.
After reading many of the reviews, I made some changes to this recipe that worked for my family. I cut up a zucchini and sauteed it with some crushed red pepper flakes in the olive oil. When they were lightly browned I removed them from the pan and added the chicken, which I had sliced into strips. I also seasoned the chicken before adding it to the pan. When the chicken was done, I added it to the zucchini. I used a large Meyer lemon and two mangoes along with the orange juice, ginger and cinnamon to make the sauce as well as a quarter of a sweet onion, thinly sliced. When the sauce had thickened slightly I returned the zucchini and chicken to the skillet and used a small amount of cornstarch dissolved in water to further thicken the sauce. Served over basmati rice, it was really tasty – not too sweet and with a little kick from the peppers.
This was very easy, fast and delicious! I used allspice instead of cinnamon as suggested in one review. I served it with rice and Mango Salsa also from this site.
My husband and boys (14 and 9) really liked this. One son LOVED it, the other one does not like mango but ate the chicken without the sauce and said he liked it. I used about 2 1/2 mangos instead of 1, partly because I love mango, and partly because I had a batch that were almost overripe. I did not use cinnamon, just ginger, and lightly browned the chicken in butter before adding the OJ (skipped the lemon too, the OJ accomplished the same thing). I’ll definitely make it again.
This was a good, easy recipe. After cooking the chicken, I added some finely chopped red onion and jalapeno pepper to the pan along with the fruit and juice. It gave the recipe a bit of savoriness that I think it needed, and some great heat. I also used freshly grated ginger, instead of ground ginger. I will make this again.
Easy
Easy to prepare very tasty
Easy to prepare very tasty
I found this pretty tart with not so much mango flavour,so I threw in a can of coconut milk and served it over rice. My family LOVED it!