Mango Chicken
 
12 oz.  skinless boneless chicken breast halves
1/2 cup  low sodium chicken broth
2 tsp  lime peel, finely shredded or orange peel
2 Tbsp  lime juice
2 tsp  brown sugar
2 tsp  curry powder
1 tsp  cornstarch
  nonstick cooking spray
1 large  red onion, sliced
2 clove  garlic, minced
2 tsp  canola oil
2 cup  mango, peeled and chopped or papaya
2 cup  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. 
 
 
 
-- 
(ID: 7682) Mirror: rec.food.recipes: Thu, May 13, 2004


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