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Gluten-Free Mango Chicken Curry

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  • Prep 30 min
  • Total 30 min
  • Ingredientes 14
  • Porciones 4
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Thai one on--a healthful Thai dinner, that is--with this quick and delicious chicken dish.
por Qué Rica Vida Cocina
Actualizada Sep 20, 2016
  • Guardar
  • Comparte
  • Mantener la pantalla

Ingredientes

  • 1 jar (20 oz) mangoes in syrup, drained
  • 1 tablespoon vegetable oil
  • 1/2 lb boneless skinless chicken breast, cut into 1/2-inch cubes
  • 1 onion, chopped
  • 1 red bell pepper, thinly sliced, cut in half
  • 1 jalapeño chile, diced
  • 2 teaspoons red curry paste
  • 1/4 cup packed brown sugar
  • 2 tablespoons gluten-free low-sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 cup canned reduced-fat coconut milk (not cream of coconut)
  • 2 tablespoons lime juice
  • 4 cups hot cooked jasmine rice
  • 1/4 cup chopped fresh cilantro

Instrucciones

  • 1
    Remove 2 mango slices from jar, and dice. Set aside.
  • 2
    Heat 12-inch skillet or Dutch oven over medium-high heat until hot; add half of the oil and heat until shimmering. Add chicken; cook 2 to 3 minutes or until brown on all sides.
  • 3
    Transfer chicken to plate using slotted spoon, then add remaining oil. Add onion, bell pepper and jalapeño chili; toss to coat. Continue to cook 3 to 5 minutes, stirring frequently, until translucent. Add curry paste; toss to coat vegetables.
  • 4
    Add remaining mangoes, the brown sugar, soy sauce and fish sauce. Cook 2 to 3 minutes to reduce sauce. Press down on mangoes to crush, and break them up roughly.
  • 5
    Add coconut milk; return chicken to pan. Heat to simmer; reduce heat to low, and cook 5 minutes to heat chicken through and combine flavors. Remove from heat; stir in lime juice.
  • 6
    Divide rice evenly among four bowls; top each bowl with one-fourth of the curry mixture. Divide reserved diced mangoes among bowls. Sprinkle with cilantro.

Consejos de expertos

  • consejo 1
    Fresh mangoes are a welcome substitute. Use 2 medium mangoes, cut into large chunks.
  • consejo 2
    Basmati or plain white rice make fine substitutes for the jasmine rice.
  • consejo 3
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Información Nutricional

500 Calorías, 9g Grasa total, 19g Proteína, 84g Carbohidratos totales, 32g Azúcares

Información Nutricional

Porción: 1 Serving
Calorías
500
Calorías derivadas de la grasa
80
Grasa total
9g
14%
Grasa saturada
4 1/2g
22%
Grasas trans
0g
Colesterol
35mg
12%
Sodio
870mg
36%
Potasio
550mg
16%
Carbohidratos totales
84g
28%
Fibra dietética
4g
15%
Azúcares
32g
Proteína
19g
% Valor Diario*:
Vitamina A
50%
50%
Vitamina C
70%
70%
Calcio
6%
6%
Hierro
15%
15%
Intercambios:
2 1/2 Almidón; 1/2 Fruta; 2 1/2 Otros carbohidratos; 0 Leche desnatada; 0 Leche descremada; 0 Leche; 1/2 Vegetal; 1 1/2 Carne extra magra; 0 Carne magra; 0 Carne alta en grasa; 1 1/2 Grasa;
Selección de carbohidratos
5 1/2
*Valores diarios basados en una dieta de 2,000 calorías.

Más acerca de esta receta

  • Thai one on--a healthful Thai dinner, that is--with this quick and delicious chicken dish.
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