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1
Trim visible fat from chicken breasts, Remove the tenders.
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2
(the long thin flaps); reserve for another use.
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3
(Wrap and freeze chicken tenders.
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4
When you have gathered enough, use them in a stir-fry - they are the perfect size.
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5
Remove the tough membrane with a sharp knife before cooking).
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6
Place trimmed chicken breasts between two 2 pieces of plastic wrap.
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7
Pound with a rolling pin, meat mallet, or heavy skillet until flattened to enen thidkenss, about 1/2 inch.
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8
Combine flour, slat nad pepper in a shallow dish.
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9
Dredge chicken in seasoned flour, shaking off excess.
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10
(discard any leftover flour).
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11
Heat oil in a large nonstick skillet over medium-high heat.
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12
Add chicken and cook until well browned and no longer pink in the center, 4-5 minutes per side.
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13
Transfer to a plate, cover and keep warm.
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14
Add jalapeno, garlic and ginger to the pan; cook over medium heat, stirring until softened, 1-2 minutes.
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15
Add broth and deglaze, scraping up any browned bits, for 1 minute.
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16
Mix orange juice, brown sugar and cornstarch in a small bowl.
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17
Add to the pan and bring the sauce to a simmer, stirring.
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18
Cook, stirring often, until thickened and slightly reduced, about 4 minutes.
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19
Stir in mango and cook until heated through, about 1 minute.
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20
Remove from heat and stir in lime juice.
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21
Spoon over chicken and sprinkle with cilantro.
