Chicken Mango Stir-fry

Description

Makes 4 servings.

Ingredients

• 1 cup chicken broth, divided
• ¼ 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 ¼-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
• ⅛ teaspoon ground cinnamon
• 3 cups hot cooked rice

Procedures

1. Combine ¾ cup broth, orange juice, soy sauce, cornstarch and Sugar in small bowl; set aside.
2. Heat oil in large skillet or wok over high heat until hot.
3. Add chicken; stir-fry about 2 minutes or until chicken is no longer pink in center. Remove from skillet; keep warm.
4. Add jalapeno, red pepper and remaining ¼ cup broth to skillet. Stir-fry 2 minutes. Add mangos, onions, garlic and cinnamon.
5. Return chicken to skillet; stir well. Stir in broth mixture.
6. Cook over high heat about 2 minutes or until thick and bubbly.
7. Serve over hot rice.