Mango Chicken Stir-Fry

2 chicken breasts, skinned and boned
2 Tbsp. olive oil
1 Tbsp. low sodium soy sauce
1/4 cup pineapple juice
2 Tbsp. brown sugar
1/4 tsp. ginger
1 green bell pepper, cut into strips
1/2 cup slivered almonds
2 soft mangos, peeled, seeded and sliced
Salt and pepper to taste
4 cups cooked rice

Cut chicken into 1-inch cubes; brown in hot oil in wok.

Meanwhile, in a small bowl, combine soy sauce, pineapple juice, brown sugar and ginger. Add green bell pepper and almonds to wok and stir-fry until slightly tender.

Add soy sauce mixture to wok and stir until thoroughly heated.

Reduce heat and add sliced mangos, salt and pepper. Heat for one more minute. Serve immediately over cooked rice.

Makes 4 servings
Source: Del Monte Fresh Produce Company