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Chicken, Turkey, Duck, etcChicken Recipes pg 3 >  Chicken Mango Stir Fry


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Yield: Makes 4 servings.


    • 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
    • 1½ 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
    • 1½ 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


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 (


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