Chicken-Mango Stir-Fry


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


  1. 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.
  2. 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.

Nutritional Information

Calories 358
Calories from Fat 7 %
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 52 mg
Carbohydrate 59 g
Fiber 4 g
Protein 25 g
Sodium 316 mg

Dietary Exchange

Starch 2-1/2
Fruit 1
Vegetable 1/2
Meat 2

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