Mango Chicken with Plum Sauce |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
A generous serving of this flavorful chicken (a finalist in America's Best Loved Recipe Contest), with crunchy fresh veggies and a sweet Asian sauce, will leave you satisfied without bursting at the seams. Christine Vaught, Salem, Oregon Ingredients:
1 tablespoon sugar |
1 tablespoon cornstarch |
1/2 teaspoon salt |
1/2 cup chicken broth |
1/4 cup teriyaki sauce |
1/2 pound fresh snow peas, trimmed |
2 large carrots, sliced diagonally |
2 medium zucchini, sliced |
1/2 cup chopped red onion |
1/2 medium sweet red pepper, sliced |
1 can (4 ounces) sliced water chestnuts, drained |
2 tablespoons canola oil |
3 cups cubed cooked chicken breasts |
2 medium mangoes, peeled and mashed |
1/2 cup plum sauce |
2 cups hot cooked brown rice |
1/4 cup slivered almonds, toasted |
Directions:
1. In a small saucepan, combine the sugar, cornstarch and salt; stir in broth and teriyaki sauce until smooth. Cook and stir until thickened. Set aside.
2. In a large skillet or wok, stir-fry the snow peas, carrots, zucchini, onion, pepper and water chestnuts in oil until crisp-tender. Add the chicken, mangoes and broth mixture; heat through. Stir in plum sauce. Serve with rice. Sprinkle with almonds. Yield: 6 servings.
|
|