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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
12 ounces boneless skinless chicken breast halves |
1/2 cup low sodium chicken broth |
2 teaspoons lime peel or 2 teaspoons orange rind, finely shredded |
2 tablespoons lime juice |
2 teaspoons brown sugar |
2 teaspoons curry powder |
1 teaspoon cornstarch |
to taste nonstick cooking spray |
1 large red onion, sliced |
2 cloves garlic, minced |
2 teaspoons canola oil |
2 cups mangoes or to taste papaya, peeled and chopped |
2 cups rice, hot, cooked |
to taste lime peel, cut into thin strips (optional) |
Directions:
1. 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.
2. Preheat over medium heat. Add onion and garlic; stir-fry about 3 minutes or until crisp tender.
3. Remove from wok.
4. Pour oil into hot wok.
5. Add the chicken; stir fry for 2 to 3 minutes or until chicken is tender and no longer pink.
6. Push chicken from center of wok.
7. Stir sauce; pour into center of wok.
8. Cook and stir until thickened and bubbly.
9. Return onion mixture to the wok.
10. Add mango.
11. Stir to coat all ingredients with sauce. Cook and stir about 2 minutes more or until heated through.
12. Serve over hot cooked rice. Garnish with strips of lime peel, if desired.
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