Source: CanolaInfo Test Kitchen | Catégorie: Plats principaux, Sauté et friture

Caribbean Mango Chicken

Spruce up regular chicken breasts with this island-inspired recipe. The coconut milk, lemon zest and mango combine for a wonderful flavor.

Caribbean Mango Chicken

INGRÉDIENTS

  • 1 lb chicken breasts cut into strips 500 g
  • 2 tsp curry powder 10 mL
  • 1/2 tsp salt 2 mL
  • 1/4 tsp pepper 1 mL
  • 3 Tbsp canola oil, divided 45 mL
  • 2 cloves garlic, minced
  • 1 Tbsp grated fresh ginger 15 mL
  • 1 red pepper cut into strips
  • 1 yellow or orange pepper, cut into strips
  • 2 stalks celery, cut on diagonal
  • 1 can (14 oz/398 mL) light coconut milk
  • 2 tsp lemon zest 10 mL
  • 1 large mango, cut into bite-size pieces
  • 2 Tbsp freshly chopped basil 30 mL

PRÉPARATION

  • 1. Season chicken with curry powder, salt and pepper.
  • 2. In large non-stick skillet, heat 2 Tbsp (30 mL) canola oil over medium-high heat. Sauté chicken until just cooked, about 7 to 8 minutes. Remove to plate and set aside.
  • 3. Add 1 Tbsp (15 mL) canola oil to pan. Sauté garlic and ginger along with peppers and celery. Sauté 5 to 6 minutes. Stir occasionally.
  • 4. Add coconut milk, lemon zest and mango, along with chicken. Heat through. Stir in basil.
  • 5. Serve with short grain rice.

RENDEMENT

6 servings

PORTION

1 cup (250 mL)

VALEUR NUTRITIVE

Per Serving

Calories340
Lipides25 g
Gras saturés15 g
Cholestérol40 mg
Glucides15 g
Fibres3 g
Protéines18 g
Sodium260 mg