Chicken with Mango Sauce
with Basmati Rice
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Healthy, because
Even smarter
This chicken dish is rich in protein from the chicken and the tofu.
Serve this with brown rice instead of basmati rice for a little added fiber.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (about 6 oz)
- 1.333 cups frozen, mixed Vegetables
- ½ cup Smoked tofu
- 1 Tbsp clarified butter
- 2 Tbsps Teriyaki marinade (ready-made)
- 1 Tbsp snipped Chives
- 1 Tbsp parsley
- all-purpose flour
- 2 eggs
- 1 Tbsp soy sauce
- butter (for frying)
- salt
- freshly ground peppers
- Mango sauce
- ½ cup chicken stock
- 4 Tbsps cream
- 4 Tbsps diced Mangoes
- 4 Tbsps Orange juice
- 2 tsps Corn starch
- salt
- freshly ground peppers
- Lime sauce
- ⅔ cup chicken stock
- ¼ cup cream
- 1 Tbsp Lime juice
- 1 Tbsp Corn starch
- salt
- freshly ground peppers
- Coriander rice
- ⅞ cup Basmati rice
- 3 Tbsps Mirin (sweet rice wine)
- 4 Tbsps butter
- 1 Tbsp cilantro
- salt
Preparation steps
1.
Heat the clarified butter and sweat the mixed vegetables for a couple of minutes, then cool.
2.
Finely dice the smoked tofu and mix with the vegetables. Season with the Teriyaki Marinade, salt and pepper
3.
Cut a pocket in each chicken breast and stuff with the vegetables. Break the eggs on to a plate and mix with the herbs and soy sauce.
4.
Season the chicken breasts, dip in flour, then in the egg and fry on both sides in butter until golden brown. Then place on a greased baking tray and bake in the oven preheated to 350°F for about 10 minutes, or until done.
5.
Put the chicken stock, cream, diced mango and orange juice into a pan and bring to the boil. Blend to a puree with a hand blender. Mix the cornflour to a smooth paste in a little cold water and add to the boiling sauce. Season to taste and pass through a fine sieve. Simmer for a further 2 minutes.
6.
Make the lime sauce in the same way.
7.
Cook the rice in plenty of boiling salted water, rinse under cold water and transfer to a shallow container. Season with mirin and salt and reheat with the butter. Mix with the coriander leaves shortly before serving.
