Name: Mango Chicken
Ingredients: 12 ounce skinless boneless chicken breast halves; 1/2 cup low sodium chicken broth; 2 teaspoon lime peel, finely shredded or orange peel; 2 tablespoon lime juice; 2 teaspoon brown sugar; 2 teaspoon curry powder; 1 teaspoon cornstarch; nonstick cooking spray; 1 large red onion, sliced; 2 cloves garlic, minced; 2 teaspoon canola oil; 2 cup mango, peeled and chopped or papaya; 2 cup hot cooked rice; lime peel, cut into thin strips, optional

Mango Chicken

Ingredients

12 ounces skinless boneless chicken breast halves
1/2 cup low sodium chicken broth
2 teaspoons lime peel, finely shredded or orange peel
2 tablespoons lime juice
2 teaspoons brown sugar
2 teaspoons curry powder
1 teaspoon cornstarch
nonstick cooking spray
1 large red onion, sliced
2 cloves garlic, minced
2 teaspoons canola oil
2 cups mango, peeled and chopped or papaya
2 cups hot cooked rice
lime peel, cut into thin strips, optional

Instructions

Cut chicken into bite size strips; set aside. Sauce: stir together broth, shredded lime peel, lime juice, brown sugar, curry, and cornstarch in a small bowl; set aside. Spray an unheated large wok or 12" skillet with cooking spray. Preheat over medium heat. Add onion and garlic; stir-fry about 3 minutes or until crisp tender. Remove from wok. Pour oil into hot wok. Add the chicken; stir fry for 2 to 3 minutes or until chicken is tender and no longer pink. Push chicken from center of wok. Stir sauce; pour into center of wok. Cook and stir until thickened and bubbly. Return onion mixture to the wok. Add mango. Stir to coat all ingredients with sauce. Cook and stir about 2 minutes more or until heated through. Serve over hot cooked rice. Garnish with strips of lime peel, if desired.