Stir-Fried Mango Chicken

Name: Stir-Fried Mango Chicken
Total time: 30
Yield: 4
Ingredients: 1 cup mango nectar; ½ cup chicken stock; 2 tablespoons cornstarch; 2 tablespoons soy sauce; 1 tablespoon olive oil; 1 pound skinless, boneless chicken breast, cut into 1/4-inch strips; 1 small onion, halved and sliced; 1 clove garlic, crushed; 1 medium red bell pepper, cut into 1/2-inch strips; 1 medium green bell pepper, cut into 1/2-inch strips; 2 medium mangos - peeled, seeded, and cut into thin strips; 2 cups hot cooked rice

Recipe by Salt-n-Light from allrecipes.com

Dinner 30 Mins.

Ingredients

4 servings

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1 cup mango nectar
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½ cup chicken stock
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2 tablespoons cornstarch
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2 tablespoons soy sauce
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1 tablespoon olive oil
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1 pound skinless, boneless chicken breast, cut into 1/4-inch strips

•

1 small onion, halved and sliced
•

1 clove garlic, crushed
•

1 medium red bell pepper, cut into 1/2-inch strips
•

1 medium green bell pepper, cut into 1/2-inch strips
•

2 medium mangos - peeled, seeded, and cut into thin strips
•

2 cups hot cooked rice

Instructions

Whisk mango nectar, chicken stock, cornstarch, and soy sauce together in a bowl until well combined; set sauce aside.
Heat oil in a large pan or wok over medium-high heat. Add chicken, onion, and garlic and fry until onion is soft and chicken is no longer pink in the center and the juices run clear, 3 to 5 minutes.
Add bell peppers to the pan and toss gently. Cover and steam until softened but still firm, about 3 minutes. Add mangos; cook until heated through, about 1 minute.
Give reserved sauce another quick whisk and stir gently into the pan. Cook until sauce is thick, 1 to 2 minutes; peppers and mangos should still be firm, not mushy!
Remove from heat and serve with rice.