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
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.
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.
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