Chicken-Mango Stir-Fry the Editors of Publications International, Ltd.
Makes 4 servings
|1||large (about 12 ounces) ripe mango|
|3||tablespoons lime juice|
|2||tablespoons reduced-sodium soy sauce|
|1/2||teaspoon hot pepper sauce|
|12||ounces boneless skinless chicken breasts|
|Nonstick cooking spray|
|4||teaspoons minced fresh ginger|
|3||cloves garlic, minced|
|1||medium red bell pepper, diced|
|3||green onions, thinly sliced diagonally|
|2||cups hot cooked white rice|
- Peel mango. Cut fruit away from pit; cut fruit into cubes. Combine lime juice, soy sauce and pepper sauce in small bowl. Slice chicken breasts crosswise into thin strips.
- Spray large nonstick skillet with cooking spray; heat over high heat. Add chicken; stir-fry 4 minutes or until chicken is no longer pink in center. Add ginger and garlic; stir-fry 1 minute. Add lime mixture and bell pepper; stir-fry, scraping cooked bits from bottom of skillet. Add mango; stir-fry 1 to 2 minutes more, until heated through. Stir in onions. Serve over hot rice.
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||7 %|
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