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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I can't remember exactly where I found this recipe, but I have done a few changes to suit my tastes but I love really enjoy it as does my daughter. With the New Year being here, we are all motivated for some diet changes! I hope you like it! If there are changes you think made it better, please post along with your review!! Thanks! Ingredients:
3/4 lb boneless skinless chicken breast, diced (also thighs do substitute nicely) |
1/2 cup low sodium chicken broth |
2 teaspoons limes or 2 teaspoons orange peel, finely shredded |
2 teaspoons brown sugar |
2 teaspoons curry powder |
1 teaspoon cornstarch |
1 large red onion, sliced |
2 garlic cloves, minced |
2 teaspoons canola oil |
2 cups mangoes, diced (you may substitute papaya if you desire) |
2 cups of hot cooked rice |
Directions:
1. Placed chicken brother and next 4 ingredients (last one being cornstarch) in a small bowl and stir to combine and set aside.
2. Spray wok with non stick spray or a few drops of oil, preheated over medium heat.
3. Add Onion and Garlic and stir fry for 3 minutes or until slightly tender.
4. Remove from Wok and set aside.
5. Add oil & add chicken and stir fry until no longer pink.
6. Push chicken to one side of the pan and stir the sauce and pour in to the center of the wok.
7. Cook, stirring until bubbling and thick.
8. Return onion and garlic back to the wok, add the mango.
9. Stir to coat all ingredients, cook for an additional 2 minutes or until thoroughly heated.
10. Serve with rice.
11. Garnish with pieces of citrus peels, if desired!
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