These mangos are stuffed chicken breasts are grilled and brushed with a delicious mango-sriracha glaze. Perfect for a weeknight meal, but delicious enough for your guests.
- 6 skinless, boneless chicken breast halves
- 2 onions sliced thinly
- 2 large ripeMango (3-4 if using smaller), peeled and sliced
- 2 tablespoons/30 mL olive oil (or avocado oil)
- 2 cloves garlic (minced)
- 1 teaspoon/5 mL sea salt
- 1/2 teaspoon/2.5 mL white pepper
- For Glaze:
- 1/2 cup/120 mL mango puree plus 2 tablespoons/30 mL water
- 1 tablespoon/15 mL honey
- 1 tablespoon/15 mL soy sauce
- 1 teaspoon/2.5 mL sriracha (or to taste)
- 2 teaspoons rice wine vinegar
- 2 teaspoons/10 mL cornstarch
- 2 tablespoons/30 mL water
To prepare the glaze
Combine the mango puree, 2 tablespoons water, honey, soy sauce, vinegar, and salt in a saucepan over medium heat.
Mix together the cornstarch with a little cold water and mix until smooth.
Increase heat to medium-high, careful not to burn the sauce. Add to mixture and heat until it thickens. Remove from heat and cool.
Remove half of the sauce for brushing onto the chicken and reserve the remaining sauce to serve on top. This ensures that there is no cross-contamination.
When ready to serve the remaining sauce, quickly reheat and pour over top of cooked breasts.
For the chicken filling
Heat oil in a sauté pan and brown onions and garlic together.
Remove from heat and set aside.
Pound chicken breast to a uniform thickness.
Season with salt and pepper.
Place equal portions of the onion and garlic on each piece of chicken. Arrange mango slices on the chicken and fold chicken breast to enclose. Secure with a toothpick.
Preheat grill for medium high heat and place chicken on it over a medium heat.
Grill for 15 to 20 minutes, turning occasionally.
Brush with half of the mango glaze during the last few minutes of cooking. Do this a few times and watch for flare-ups.
Once breasts have cooked through and reach an internal temperature of 165 degrees F/75 degrees C, remove from heat and serve with reserved, heated glaze.