Mango Chicken
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
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.
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