Wednesday, February 22, 2012

Mango Chicken

I love mango!! A few weeks ago, I got one of my weekly recipe emails from hungrygirl and saw a recipe for mango chicken. So I thought, how can that be bad? My friend tried it first, but thought it had too much onion. So when I decided to try it, I reduced the onion (and changed the cooking method) and added more mango (who wouldn't want more mango!). It is so delicious! I can't wait to make it again. I served it with some brown rice on the side.

Mango Chicken
Serves 2

1/4 cup mango nectar
1 Tbsp. honey
1 Tbsp. balsamic vinegar
2 Tbsp. water
8 ounces boneless, skinless chicken breasts, thinly sliced
1 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. black pepper
2 tsp. olive oil
1/3 cup finely diced sweet onion
1/2 tsp. chopped garlic
1 cup diced mango

In a medium bowl, whisk together mango nectar, honey, balsamic vinegar, and water. Mix well. 

Season chicken with garlic powder, onion powder, and black pepper. Place seasoned chicken in a large resealable plastic bag. Add the marinade to the bag. Marinate chicken in the refrigerator for 30 minutes.

In a medium skillet, heat olive oil over medium heat. Add onion and garlic. Cook, stirring frequently, until onion is softened and starting to brown. Add chicken and marinade to skillet. Cook until no longer pink and cooked through, turning halfway through cooking, about 8 minutes. Add diced mango and cook about 1 minute longer. Divide chicken and mango into 2 servings. 

(Each serving is 7 pt. pls) 

Sunday, February 5, 2012

Asian Chicken Lettuce Wraps

Whenever I go to PF Chang's, I have to order those Chicken Lettuce Wraps. What I didn't know is how easy they are to make! The key to cutting the chicken very thin is to keep them partially frozen when slicing. Also, I marinated the chicken overnight. You could probably marinate them for 2 hours, but it's a great prep ahead dinner. Cooking takes about 5 minutes, so dinner will be on the table in a hurry. I eat them without a side, but you could always make some brown rice to go with it. A totally filling meal if you're watching calories.

Asian Chicken Lettuce Wraps
Serves 4

1 1/3 lb. boneless, skinless chicken breasts, partially frozen
1/4 cup soy sauce
1 Tbsp. brown sugar
2 tsp. toasted sesame oil
1/2 cup chopped scallions
1 tsp. minced garlic
1 tsp. grated ginger root
1 tsp. honey
1 head Boston lettuce

Trim chicken of any excess fat. Slice the chicken into paper-thin slices. Place in a ziplock bag.

In a medium bowl, combine soy sauce, brown sugar, sesame oil, scallions, garlic, ginger root, and honey. Use a whisk to mix thoroughly. Add marinade to chicken in bag. Chill for 2 hours or overnight.

Spray a large skillet with nonstick cooking spray. Heat skillet over medium heat; add the chicken. Discard remaining marinade. Cook until cooked through and no longer pink, about 5 minutes.

Separate lettuce leaves and wash thoroughly, pat dry. Spoon chicken mixture into lettuce leaves and eat taco style.

(1 cup of chicken = 5 pt. plus)