Mango Chicken

Oops, it looks like we have been lax in posting recipes lately! Our excuse is that since we last posted, it has been too hot to cook! I have some recipe posts started in our queue, but they require heating up the oven, which I don't even want to think about right now!

Last week, though, we had a yummy Mango Chicken dish that used up some of the mangoes, green onions, and limes we got in a Bountiful Basket recently. I found the recipe here and changed only a few things about it. It's not all that sweet, but makes for a nice, light-feeling summer dinner.

Although comments on the original recipe mentioned serving it with potatoes, I found that plain strange, so we ate ours with white rice. I won't judge you if you eat it with potatoes though. ;o)

**update 7/31/2011 : I noticed in some of the comments on the original recipe that people suggested adding more of the spices. It does improve it to double the spices listed below!!**

Mango Chicken
1/2 tsp cumin
1/2 tsp ginger
1/4 tsp thyme
1/4 tsp nutmeg
1/4 tsp cayenne (we did not have cayenne pepper, so I used chili pepper)
4 (boneless, skinless) chicken breasts, diced
2 tsp margarine, butter, or oil of your choice
2 ripe mangoes, diced**
2 green onions, chopped
juice of 1/2 lime

1. Stir together spices and sprinkle over chicken pieces.
2. Melt margarine/butter or heat oil in a large frying pan. Add chicken, stirring while cooking.
3. Once chicken is close to "done" (=white all the way through), add mangoes and onions. Cook for a few minutes, until heated through. 
4. Add lime juice and salt to taste.
5. Serve hot! Again, I recommend this with rice.

**You can find great instructions for cutting up a mango here. I used the recipe there for a delicious peach-mango pie last week as well, which I will not be posting because that site was so detailed.