Ginger Orange Mango Chicken

018 (2)

Ginger Orange Mango Chicken

Serves 4

1/4 cup low sodium soy sauce

4 skinless, boneless chicken breast

Thyme, salt and pepper to taste

2 Tablespoons olive oil

1/2 cup each chopped Carrots, Celery, Onions, and Peppers

1/2 cup orange juice

2 mango – peeled, seeded, and sliced or 2 1/2 cups mango preserves

1 teaspoon ground ginger

1/8 teaspoon ground allspice

1 teaspoon of brown sugar

1 cup Pineapple chunks

Coconut milk

 

Marinate chicken breasts in soy sauce for 30 minutes

Heat the olive oil in a skillet over medium heat

Lightly sauté Carrots, Celery, Onions and Peppers, set aside and keep warm

Place chicken breast in the skillet adding more oil if needed

Season both sides with thyme, salt, and pepper

Sauté 5 to 8 minutes on each side, until no longer pink, set aside and keep warm

Add orange juice, mango, ginger, allspice and brown sugar to skillet

Over medium-high heat, cook and continuously stir 4 to 5 minutes, until thickened

Add pineapple chunks

If sauce it to thick, thin with coconut milk.  I used about 1/2-3/4 can.

Spoon over the cooked chicken and vegetables and serve with a side of rice

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