Mango Chicken with Tropical Slaw

This mango chicken with tropical slaw is a light, flavorful meal.

Course Main Course

Cuisine American

Keyword Chicken, Mango

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 431kcal

Author Annemarie Rossi

Cost $2.73 per serving

Equipment

Ingredients

For the Rice

1 cup pineapple juice
1 cup water
1 cup uncooked rice

For the Slaw

3 cups Napa cabbage thinly sliced
3 cups red cabbage thinly sliced
2 carrots grated
2 scallions diced
1 tbs olive oil
1 tbs white wine vinegar
1/4 cup orange juice
1/4 cup pineapple juice
Salt and pepper

For the Chicken

3/4 cup orange juice
3/4 cup pineapple juice
2 ripe mangos chopped
1 tbs soy sauce
1.4 lbs chicken tenderloins
1/3 cup gluten-free flour
1/4 tsp ground ginger
1/4 tsp garlic powder
1/4 tsp ground turmeric
Salt and pepper
1 tbs bacon fat or butter

Instructions

Cook the rice in the mixture of water and pineapple juice in a medium pot according the rice package instructions. If more liquid is needed, add a bit of additional water.
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 1/4 cup orange juice and 1/4 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.
To make the sauce for the chicken, place the fruit of one mango in a blender along with 3/4 cup orange juice, 3/4 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 1 1/2 cups (about 5 minutes).
In a small bowl, stir together the flour, ginger, garlic powder, and turmeric. Place the mixture on a small plate and set aside.
Sprinkle the chicken tenderloins generously with salt and pepper, then dredge them in the flour mixture to coat evenly.
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.
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.

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