MANNA Monthly Recipe
August 2009

Monthly Health Tips

Cooking the marinade is essential to kill any bacteria from the raw chicken.

Wasabi and fresh ginger are often used for their antiseptic properties as well as flavoring agents!

For more food safety tips visit our MANNA Health Tips page!

For more MANNA Nutrition information go to:
MANNA's Spicy Asian Chicken

Prep time: 20 min
Start to Finish: 1 hr 20 min
Makes: 8 servings (Serving size 1/2 cup)

  • 1/2 c sweet Mango Chutney or crushed pineapple drained
  • 2 tbsp reduced-sodium soy sauce
  • 3 tbsp balsamic vinegar
  • 1 tbsp fresh ginger root, grated
  • 1/2 tsp wasabi powder
  • 1 clove garlic, crushed
  • 2 tbsp olive oil
  • Six 4-6 ounce boneless chicken breast
  • 2 tbsp canola oil for frying


1. Mix together first seven ingredients to make marinade

2. Wash chicken and pat dry.  Pour marinade over chicken. Refrigerate for half hour.

3. In a large skillet heat the canola oil and cook the chicken over medium heat for 4-6 minutes on each side, turning only once.

4. Use a thermometer to make sure the internal temperature of the chicken reached 165 degrees.

5. In a small saucepan cook the left over marinade to a glaze consistency. Pour over the cooked chicken before serving.

Nutritional information: 241 calories, 13 grams of fat, 6 grams of carbohydrate, 23 grams of protein.

Health tip:
To reduce the amount of saturated fat in this recipe, remove the skin on the chicken before eating!