Mango Chicken Skillet with Chutney and Walnuts
Chef Cindy Pawlcyn
For this speedy skillet entree, chef Cindy Pawlcyn uses prepared mango chutney and garam masala to infuse chicken with Indian flavors. Fresh mango, crunchy walnuts, red bell pepper and green onions add color and texture contrast.
1 lb. boneless, skinless chicken breasts, cut into think strips
1 tsp. garam masala
1 tsp. garlic salt
1 tbsp. olive oil
1 cup cubed and seeded red bell pepper
1 ripe mango, peeled, pitted and cubed
1/3 cup mango chutney
1 tbsp. lime juice
2 green onions, sliced
½ cup walnuts, toasted and coarsely chopped
Steamed couscous or rice
- In medium bowl, toss chicken with garam masala and garlic salt.
- In large nonstick skillet over medium-high heat, heat olive oil. Add chicken; cook 5 to 7 minutes or until nicely browned on all sides.
- Add bell pepper and mango; cook 5 minutes longer, stirring occasionally. Stir in chutney and lime juice; cook a few minutes longer or until heated through.
- Stir in green onions; top with walnuts and serve over steamed couscous or rice.
Photo courtesy of California Walnuts