Steamer Recipes

Marsala and Mango Chicken

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Marsala and Mango Chicken

Steaming How To's

Steamer Recipes > Poultry

Marsala and Mango Chicken


Preparation Time: 15-20 minutes and 2 hours or overnight refrigeration
Cooking Time: 16-22 minutes


  • 625 g (20 oz) baby potatoes
  • Eight large spinach leaves
  • Eight toothpicks
  • cup toasted pecans, coarsely chopped
  • Two scallions, cut into 4 cm (1 inch) lengths
  • One mango, peeled and sliced
  • One tablespoon fresh ginger, peeled and grated
  • One clove garlic, crushed
  • One teaspoon five-spice powder
  • cup sweet Marsala
  • Four boneless, chicken thighs (skinless)

For Marsala Sauce

  • Two tablespoons butter or vegetable oil
  • One clove garlic, crushed
  • Two tablespoons all-purpose flour
  • One cup chicken stock
  • Reserved Marsala marinade


  1. Remove any excess fat from the chicken. Place each chicken thigh between a double layer of plastic wrap.
  2. Pound chicken with a meat mallet until same thickness.
  3. Combine marsala, ginger and garlic. Pour over chicken and refrigerate for 2 hours or overnight. Turn chicken at least once.
  4. Drain chicken and reserve the marinade.
  5. Lay the chicken flat on a work surface. Place 2 to 3 slices of mango, 1 tablespoon pecans and scallions on one end of each piece of chicken.
  6. To enclose chicken fold it over and skewer closed at a 45 degree angle using two toothpicks.
  7. Hold each spinach leaf with tongs and plunge into boiling water for 2-3 seconds until softened.
  8. Drain and lay 4 leaves out flat on a work surface.
  9. Put chicken piece on each one, remove toothpicks and cover with another leaf, shaping around chicken to enclose.
  10. Replace toothpicks and place the chicken on individual pieces of parchment paper in steamer.
  11. Pour the pot or wok with water and bring to a rapid simmer. Make sure the steamer does not touch the water.
  12. Add potatoes to water then place steamer over water. Cover and steam for 15-20 minutes until cooked.
  13. For the sauce, melt butter in a small saucepan over medium heat and cook garlic for 1-2 minutes. Add flour and cook stirring continuously until golden brown.
  14. Remove the pan from heat and stir in chicken stock and reserved marsala marinade. Put the pan back to heat and simmer until mixture thickens.
  15. Slice rolls in half, serve with potatoes, sliced mango and sauce.


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