CHEEVER'S SPICY MANGO CHICKEN AND RICE

2 1/3 cups water
1 1/3 cups long grain rice
2/3 cup orange juice
2 tbsp. lite soy sauce
2 tbsp. cornstarch
1 tbsp. light molasses
1 tbsp. fresh ginger root, grated
1 tbsp. water
1 tsp. orange peel, grated
1 tsp. chili paste with garlic or crushed red pepper
1 tsp. olive oil
1 lb. stir-fry chicken, rinsed and patted dry
1 lb. frozen broccoli and cauliflower blend, thawed
1 cup mango, peeled and chopped
1 tbsp. plus 1 tsp. sesame seeds

Boil water in a medium saucepan over high heat. Stir in rice. Immediately reduce heat to low. Cover and simmer 20-25 minutes, or until rice is tender and liquid is absorbed. Set aside.

Meanwhile, combine orange juice, soy sauce, cornstarch, molasses, ginger, water, orange peel, and chili paste in a mixing bowl and set aside.

Heat oil in a heavy nonstick skillet over medium high heat. Saute chicken 4-5 minutes, stirring frequently, until no longer pink.

Transfer to a bowl and set aside. Add broccoli and cauliflower to same skillet. Cover and simmer 3-4 minutes or until crisp-tender. Transfer to bowl with chicken.

Stir sauce into skillet. Simmer 3-4 minutes until thick and bubbling.

Return chicken and vegetables to skillet, stirring to coat. Add mango and cook until heated through.

Serve over rice. Sprinkle with sesame seeds.