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Coconut Chicken With Tropical Mango Rum Sauce















Trans-fat Free


Dusting for chicken:
½ cup cornstarch
½ teaspoon nutmeg
½ teaspoon black pepper
¼ teaspoon salt
1 ½ pounds chicken breasts
cut into strips
Mango rum sauce:
¼ cup rum
2 large mangos
peeled and diced
½ teaspoon nutmeg
cup brown sugar, light
1 large lime juice
fresh and zest
1 teaspoon ginger
fresh grated
1 teaspoon cornstarch
½ teaspoon scotch bonnet chile peppers
Coating for chicken:
3 large egg whites
2 ½ cups coconut
1 x vegetable oil
as needed to fry


Mix the first 4 ingredients together in a large container with a top.

Add chicken pieces, toss until coated and set aside.

Place all Mango Rum Sauce ingredients in a blender or food processor and blend until smooth.

Add to a pot and simmer over low heat for 10 minutes.

Keep warm.

Whisk egg whites until frothy. Toss in chicken pieces until coated.

Place coconut in a bowl and dip each piece of chicken to coat with coconut.

Set aside.

Place enough oil to cover bottom of a large pan by ½ inch and heat to medium high.

Cook ½ the chicken at a time about 4 to 5 minutes each side.

Do not over crowd the pan.

Drain cooked chicken on paper towels.

Place chicken on a serving platter serve with Mango Rum Sauce.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 316g (11.1 oz)
Amount per Serving
Calories 42714% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 318mg 13%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 9%
Sugars g
Protein 112g
Vitamin A 17% Vitamin C 48%
Calcium 4% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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