8 ounces skinless boneless chicken breast, sliced on the bias or chicken tenders
small mango, ripe, diced…or 1cup large dice
2 tablespoon Dijon Dressing (pág. 54)
2 tablespoon yogurt
½ teaspoon Madras Curry powder
½ teaspoon cornstarch
1 recipe Mango Sauce (pg 68)
*Mango Vinagrette & Sauce
1/4 cup mango, diced
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/4 teaspoon honey or sugar substitute
1 teaspoon chili powder
pinch of salt
1/8 teaspoon pepper
Method
Place chicken pieces, mango, Dijon vinaigrette, Madras Curry powder and into a bowl and mix well. Set aside 10 minutes or refrigerate if longer.
Mix yogurt and cornstarch and add to the pan. Bring to a boil and immediately remove from the pan.Prepare mango sauce and set-aside until ready to serve.
Prepare mango sauce and set-aside until ready to serve.
Place chicken pieces in a hot skillet and cook 2 to 3 minutes per side or until done. Serve with mango sauce or salsa.
Chef Pachi
