Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
486
Calories
35g
Protein
16g
Fat
47g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Mango | 1 cup diced (165g) | 99 |
| Orange | 1 medium (131g) | 62 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/4 cup chopped green pepper
- 2 tbsp. butter
- 1 chicken bouillon cube, crumbled
- 1 cup mango, pureed
- 1/2 cup orange juice
- 1/2 cup water
- 1/4 cup dry sherry
- 1 tbsp.candied ginger, diced
- 1 1/2 cups mango, cubed
- 4 boneless chicken breasts
- =
Directions
1
Pound chicken breasts to 1/4 inch thick. Saute with green pepper in butter. Remove chicken from skillet. Add bouillon, pureed mango, orange juice, water, sherry and ginger. Stir and simmer 5-10 minutes until sauce thickens. Return chicken to skillet with cubed mango. Heat through. Serve with rice.
Recipe sourced from
fandom