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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
• 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
 

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)