Featured Recipe This Month

Mango and Chicken Sauté with Toasted Cashews  (serves 2)

To have moist chicken, poach a chicken breast before starting to prepare the other ingredients.  I use a skin off, no bone in chicken breast.

Ingredients for poaching the chicken:                     

1 lemon – cut in half

1 onion – cut in half – quarter it if it is large

fresh bay leaf (I used dry.)

1 garlic clove (I may use 2 sometimes.)

salt and pepper

Put the lemon, onion, bay leaf and garlic in a pot.  Add the chicken breast.  Pour water to cover the chicken breast completely.  Add some salt and pepper.  Bring to simmer and continue simmering for about 20 minutes.  It’s done when the meat thermometer reads 165 degrees or the juices run clear.  When cooked, let it cool, and then cut up into bite-sized pieces.  (During the time the chicken is poaching, I prepare the rest of the dish.)



1 tablespoon extra-virgin olive oil

1/2 cup salted cashews


       1 medium yellow onion, thinly sliced  (I used Mayan Sweets onions – seems sweeter for this.)

1 medium reddish mango, (Altaulfo) – roughly chopped  (By mistake I bought the green mangoes,

but they never got the desired softened texture when heated.)


If you want to toast the cashews to bring out their flavor, heat a frying pan and add the nuts.  (Don’t put any oil in the pan.)  Toast the nuts, shaking the pan a few times until toasted, about 2 minutes.  Once you smell the aroma, they are done.  Set aside to cool.  The cashews I used the last time were toasted cashew pieces.  You can skip this step then.

Then heat a large frying pan over medium heat.  I use a nonstick pan.  When the pan is hot, put in the oil.  Add the onions.  Lightly salt the onions and let them cook until soft, about 4-5 minutes.  Stir in the mango and heat through until the mango softens.

Add the cut up chicken.  (Note: You may not want to use the whole chicken breast.  You can use one cup of chicken for this dish and use the rest for a different dish.  I prefer using even portions of mango to chicken.  When I added much more chicken once, the mango was not as moist.)  Add the cashews to warm them through.  Since you are not cooking the chicken with the mangoes, it only takes a few minutes for them to come up to the same temperature as the mangoes.  Season to taste.

The original recipe has the mango chicken served over Sesame rice.  I eat the chicken without the rice.


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