Prep time 10 min.


Del Monte® Mango Salsa recipe (link)

2 Tbsp. vegetable oil

4 boneless, skinless chicken breast halves (about 1-1/2 lb.)

Salt and pepper, optional

1 Tbsp. grated fresh ginger

1 clove garlic, minced

Hot cooked rice, optional


  1. Prepare Mango Salsa recipe as directed, except reserve mango syrup when draining mangoes.

  2. Heat oil in a large skillet over medium heat. Season chicken with salt and pepper, if desired. Add chicken to skillet and cook 4 minutes on each side or until browned. Push chicken aside and add ginger and garlic; cook 15 seconds, stirring constantly. Add mango syrup; stir and arrange chicken evenly in skillet.

  3. Cook, uncovered, about 6 minutes or until chicken is no longer pink inside and sauce reduces and turns a light caramel color. Turn chicken to coat in sauce before serving and top with garlic and ginger from skillet. Serve with Mango Salsa and rice, if desired.

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