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Mango Sauce for Chicken

Mango and orange give this sauce a terrific Hawaiian flavor. Garnish chicken with a ring of pineapple for a beautiful presentation.
Vitamix Mango Sauce & Chicken Square.jpg

Submitted By:

Dietary Interests: Gluten-Free , High Protein , Low Sodium , No Added Sugar

Yield:

4 servings

Total Time:

41 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

4 servings

Total Time:

41 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

4 servings

Total Time:

41 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • 2 (350 g) boneless skinless chicken breasts
  • ½ (70 g) green bell pepper, sliced
  • 1 Tablespoon extra virgin olive oil
  • ½ cup (120 ml) low sodium chicken broth, or vegetable stock
  • 2 (350 g) mangoes, pitted, peeled, divided use
  • 1 medium (140 g) orange, peeled
  • 1 Tablespoon (5 g) fresh ginger root, ⅛ inch thick

Directions

  1. Pound chicken breasts to 1/4-inch (.6 cm) thick. Sauté chicken with green peppers in olive oil. Remove saucepan from heat and keep warm.
  2. To make the sauce, place chicken stock, one mango, orange, and ginger into the Vitamix container and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
  4. Blend for 1 minute or until smooth.
  5. Pour into a saucepan with the chicken and green pepper. Simmer for 5-8 minutes or until sauce thickens.
  6. Cube remaining mango, add to sauce and take off heat. Season with your favorite hot sauce, black pepper. Serve over rice.

Ingredients

  • 2 (350 g) boneless skinless chicken breasts
  • ½ (70 g) green bell pepper, sliced
  • 1 Tablespoon extra virgin olive oil
  • ½ cup (120 ml) low sodium chicken broth, or vegetable stock
  • 2 (350 g) mangoes, pitted, peeled, divided use
  • 1 medium (140 g) orange, peeled
  • 1 Tablespoon (5 g) fresh ginger root, ⅛ inch thick

Directions

  1. Pound chicken breasts to 1/4-inch (.6 cm) thick. Sauté chicken with green peppers in olive oil. Remove saucepan from heat and keep warm.
  2. To make the sauce, place chicken stock, one mango, orange, and ginger into the Vitamix container and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
  4. Blend for 1 minute or until smooth.
  5. Pour into a saucepan with the chicken and green pepper. Simmer for 5-8 minutes or until sauce thickens.
  6. Cube remaining mango, add to sauce and take off heat. Season with your favorite hot sauce, black pepper. Serve over rice.

Ingredients

  • 2 (350 g) boneless skinless chicken breasts
  • ½ (70 g) green bell pepper, sliced
  • 1 Tablespoon extra virgin olive oil
  • ½ cup (120 ml) low sodium chicken broth, or vegetable stock
  • 2 (350 g) mangoes, pitted, peeled, divided use
  • 1 medium (140 g) orange, peeled
  • 1 Tablespoon (5 g) fresh ginger root, ⅛ inch thick

Directions

  1. Pound chicken breasts to 1/4-inch (.6 cm) thick. Sauté chicken with green peppers in olive oil. Remove saucepan from heat and keep warm.
  2. To make the sauce, place chicken stock, one mango, orange, and ginger into the Vitamix container and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
  4. Blend for 1 minute or until smooth.
  5. Pour into a saucepan with the chicken and green pepper. Simmer for 5-8 minutes or until sauce thickens.
  6. Cube remaining mango, add to sauce and take off heat. Season with your favorite hot sauce, black pepper. Serve over rice.