Perdue
Mango Chicken with Tropical Slaw
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Mango Chicken with Tropical Slaw

Mango Chicken with Tropical Slaw

Serves 6 | Prep/Cook Time:
Nutritional Information
Serving Per Recipe: 6
Amount Per Serving
Calories
% Daily Value*
Total Fat g %
Saturated Fat g %
Cholesterol mg %
Sodium mg %
Total Carbs g %
Dietary Fiber g %
Sugars g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 pkg PERDUE® FIT & EASY® Boneless, Skinless Chicken Breast Tenderloins
pineapple juice
1 cup water
1 cup uncooked rice
3 cup napa cabbage, thinly sliced
3 cup red cabbage, thinly sliced
2 carrots, grated
2 scallions, diced
1 tbsp olive oil
1 tbsp white wine vinegar
orange juice
1/4 ground tumeric
salt and pepper
1 tbsp bacon fat, butter, or other cooking oil
2 ripe mangos, chopped
1 tsp soy sauce
1/3 cup gluten-free flour
1/4 tsp ground ginger
1/4 tsp garlic powder
Instructions
1 Cook the rice in the mixture of water and 1 cup pineapple juice according the rice package instructions. If more liquid is needed, add a bit of additional water.
2 Prepare the tropical slaw by placing the Napa cabbage, red cabbage, carrots, and scallions in a large bowl. Sprinkle generously with salt and pepper. In a small bowl, stir together the olive oil and white wine vinegar with ¼ cup orange juice and ¼ cup pineapple juice. Pour it over the slaw and stir to coat evenly. Taste the slaw and sprinkle with more salt if needed, then transfer the mixture to a covered container so the flavors can meld while you’re working on the chicken.
3 To make the sauce for the chicken, place the fruit of one mango in a blender along with ¾ cup orange juice, ¾ cup pineapple juice, and 1 tbs. soy sauce. Process until smooth, then transfer the mixture to a small saucepan. Heat the mixture over medium-low heat, stirring often, until it begins to thicken and cooks down to 1½ cups (about 5 minutes).
4 In a small bowl, stir together the flour, ginger, garlic powder, and turmeric. Place the mixture on a small plate and set aside.
5 Sprinkle the chicken tenderloins generously with salt and pepper, then dredge them in the flour mixture to coat evenly.
6 Heat the bacon fat (or other cooking oil) in a large skillet over medium. Place the chicken in the skillet and cook for about 3 minutes on each side, or until the internal temperature of the chicken reaches 165 degrees. You'll need to do this in 2 batches.
7 Transfer the cooked chicken to a shallow serving dish and pour the sauce over the chicken. Divide the rice, slaw, and chicken among 6 plates. Garnish the chicken with the remaining chopped mango. Serve warm.

TIP: Recipe courtesy of realfoodrealdeals.com