Recipe: Mango Chicken

Mango Chicken
alt.support.diet.weightwatchers/Cat Voci/2000
Makes 4 servings

sauce:
1/2 cup reduced sodium chicken broth
2 teaspoons finely shredded lime peel or orange peel
2 Tablespoons lime juice
2 teaspoons brown sugar
2 teaspoons curry powder
1 teaspoon cornstarch

12 ounces skinless boneless chicken breast or thighs
2 teaspoons peanut oil or cooking oil
2 cloves garlic, minced
1 cup sliced red onion
2 cups chopped peeled mango or papaya

2 cups hot cooked rice
Lime peel strips (optional)

For sauce, in a small bowl stir together the broth, shredded lime or orange peel, lime juice, brown sugar, curry powder, and cornstarch; set aside.

Rinse chicken; pat dry with paper towels. Cut chicken into bite size strips; set aside. In a large wok or 12 inch skillet heat oil over medium-high heat. Add garlic; stir fry for 30 seconds. Add onion slices; stir fry for 3 minutes. Remove onion mixture from wok. Add chicken; stir fry for 2 to 3 minutes or until chicken is no longer pink. Push chicken from center of wok.

Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return onion mixture to the wok. Add mango or papaya. Cook and stir about 2 minutes or until heated through. Serve immediately over rice. If desired, garnish with lime strips.