CHICKEN MANGO STIR-FRY

1 cup chicken broth, divided
1/4 cup orange juice
1 tablespoon low-sodium soy sauce
1 tablespoon cornstarch
1 teaspoon sugar
1 tablespoon vegetable oil
1 1/2 pounds boneless, skinless chicken breast cut into 1/4-inch strips
1 jalapeno pepper, seeded and minced
1 medium-size red bell pepper, cut into 1-inch squares
1 1/2 cups diced fresh mangos* (about 2 medium)
6 green onions, sliced
2 cloves garlic, minced
1/8 teaspoon ground cinnamon
3 cups hot cooked rice

Combine 3/4 cup broth, orange juice, soy sauce, cornstarch and sugar in small bowl; set aside.

Heat oil in large skillet or wok over high heat until hot. Add chicken; stir-fry about 2 minutes or until chicken is no longer pink in center. Remove from skillet; keep warm.

Add jalapeno, red pepper and remaining 1/4 cup broth to skillet. Stir-fry 2 minutes. Add mangos, onions, garlic and cinnamon.

Return chicken to skillet; stir well. Stir in broth mixture. Cook over high heat about 2 minutes or until thick and bubbly. Serve over hot rice.

Makes 4 servings
Source: USA Rice Federation