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Mango-Curry Chicken Breasts

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“This recipe is adapted from "Crazy Plates" cookbook. It's easy, low fat and delicious! I served it with Sharon123's Teriyaki Rice Wedges #68648. Give it a try! Prep time includes marinating time.”
READY IN:
2hrs 15mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all ingredients except the chicken breasts in a small non-reactive bowl.
  2. Stir until sugar is dissolved.
  3. Place chicken breasts in a small ziploc bag, pour the marinade into the bag.
  4. Marinate meat in the fridge for approx 2 hours.
  5. Heat a lightly oiled skillet (medium hot).
  6. Pan-fry the chicken breasts for about 5 minutes per side, until chicken is no longer pink.
  7. Brush chicken with marinade a few times before turning (turn only once).
  8. Serve immediately.
  9. May substitute honey for the brown sugar, if you prefer a honeyed chicken.
  10. You may also grill the chicken over medium hot coals, basting often with leftover marinade.
  11. If desired, you can make a sauce using the marinade- simmer gently with a bit of cornstarch to thicken.

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