Mango Chicken with Tropical Slaw
Ingredients
The Rice
-
1
cup
pineapple juice
-
1
cup
water
-
1
cup
uncooked rice
The Slaw
-
3
cups
Napa cabbage, thinly sliced
-
3
cups
red cabbage, thinly sliced
-
2
medium
carrots, grated
-
2
medium
scallions, diced
-
1
tablespoon
olive oil
-
1
tablespoon
white wine vinegar
-
¼
cup
orange juice
-
¼
cup
pineapple juice
-
to taste
salt and pepper
The Chicken
-
¾
cup
orange juice
-
¾
cup
pineapple juice
-
2
ripe
mangos, chopped
-
1
tablespoon
soy sauce
-
1.4
lbs
chicken tenderloins
-
⅓
cup
gluten-free flour
-
¼
teaspoon
ground ginger
-
¼
teaspoon
garlic powder
-
¼
teaspoon
ground turmeric
-
to taste
salt and pepper
-
1
tablespoon
bacon fat or butter
Instructions
- Cook the rice in a mixture of water and pineapple juice according to package instructions.
- Prepare the tropical slaw by mixing Napa cabbage, red cabbage, carrots, and scallions in a bowl, then add salt and pepper.
- In a small bowl, mix olive oil, white wine vinegar, orange juice, and pineapple juice, then pour over the slaw and mix well.
- Blend one mango with orange juice, pineapple juice, and soy sauce until smooth, then heat in a saucepan until it thickens.
- Mix gluten-free flour, ginger, garlic powder, and turmeric on a plate, then coat the chicken tenderloins in this mixture.
- Heat bacon fat in a skillet and cook the chicken for about 3 minutes on each side until cooked through.
- Serve the chicken with the sauce, rice, and slaw, garnished with remaining chopped mango.
Nutrition Facts (estimated)
Servings
6
Calories
431
Total fat
8g
Total carbohydrates
61g
Total protein
28g
Sodium
331mg
Cholesterol
70mg
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