Mango Chicken Stir-Fry Recipe

Tender chunks of the chicken team up with crisp peppers and sweet mangoes in this colorful stir-fry. Substitute half of the red bell pepper with green bell pepper for a more colorful dish.

Mango Chicken Stir-Fry Recipe

Makes 4 servings. 1½ cups per serving.

Prep time: 15 minutes

Cook time: 15 minutes

Ingredients 

Nonstick cooking spray

1 pound boneless, skinless chicken breasts, cut into bite-size chunks

¼ cup pineapple juice

3 tablespoons low-sodium soy sauce

¼ teaspoon ground ginger

1 red bell pepper, cut into bite-size strips

2 mangoes, pitted and cut into bite-size strips

¼ cup toasted, slivered almonds
ground black pepper to taste

2 cups cooked brown rice

Preparation

Spray a large wok or skillet with nonstick cooking spray.

Sauté chicken over medium-high heat until cooked through, about 10 minutes.

In a small bowl, stir together pineapple juice, soy sauce, and ginger.
Add sauce and bell pepper to the skillet.

Cook and stir for about 5 minutes until peppers are crisp-tender.

Add the mango and almonds to the wok or skillet and cook until hot. Season with ground black pepper to taste. 6. Serve each cup of stir-fry over ½ cup of brown rice.