CHICKEN MANGO STIR FRY
Yield: Makes 4 servings.
Ingredients
• 1 cup chicken broth, divided
• 1/4 cup orange juice
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 1 tablespoon vegetable oil
• 1 1/2 pounds boneless, skinless chicken breast cut into 1/4-inch strips
• 1 jalapeno pepper, seeded and minced
• 1 medium-size red bell pepper, cut into 1-inch squares
• 1 1/2 cups diced fresh mangos* (about 2 medium)
• 6 green onions, sliced
• 2 cloves garlic, minced
• 1/8 teaspoon ground cinnamon
• 3 cups hot cooked rice
Directions
Combine 3/4 cup broth, orange juice, soy sauce, cornstarch and sugar in small bowl; set aside.
Heat oil in large skillet or wok over high heat until hot. Add chicken; stir-fry about 2 minutes or until chicken is no longer pink in center. Remove from skillet; keep warm.
Add jalapeno, red pepper and remaining 1/4 cup broth to skillet. Stir-fry 2 minutes. Add mangos, onions, garlic and cinnamon.
Return chicken to skillet; stir well. Stir in broth mixture. Cook over high heat about 2 minutes or until thick and bubbly. Serve over hot rice.
*Bottled mangos, diced may be substituted.
Nutrition Facts
Calories 481
Total Fat 10g
Cholesterol 109mg
Sodium 767mg
Total Carbohydrate 52g
Dietary Fiber 2g
Protein 45g
USA Rice Federation (www.usarice.com)
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