Dinner

Kathryn's Thai Mango Chicken is for Dinner.

Kathryn's Thai Mango Chicken takes several minutes to prepare.

Kathryn's Thai Mango Chicken takes several minutes to cook.

Kathryn's Thai Mango Chicken makes 4 servings.

The ingredients for Kathryn's Thai Mango Chicken are:

2lbs Boneless, Skinless Chicken
1 tsp Salt
1 tsp pepper
1.5 Tbs Olive Oil
Cook chicken in skillet with hot oil, salt, and pepper until just under done. Remove from skillet and set aside.

Slice 3 mangos, 1 red bell pepper, and 1 medium onion to desired width. Crush 4-6 garlic cloves and chopped finely. Crush 3 Tbs coriander seeds.

In skillet with 1.5 Tbs olive oil, saute pepper, onion, and garlic. Add mango and corriander. Cook till mango is hot. Add chicken and mix thoroughly. Add water if necessary. Mixture should have about .25-.5 inch of liquid in bottom.

Cook 1 c. quinoa to directions. Serve Mango Chicken over quinoa for a complete meal.

Here is how you make Kathryn's Thai Mango Chicken:

Number of Servings: 4Recipe submitted by SparkPeople user KATRENT.

The nutritional information for Kathryn's Thai Mango Chicken is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 532.7

• Total Fat: 17.9 g
• Cholesterol: 90.0 mg
• Sodium: 648.4 mg
• Total Carbs: 85.3 g
• Dietary Fiber: 10.3 g
• Protein: 44.0 g

Kathryn's Thai Mango Chicken is Asian cuisine.