Recipe: Mango Chicken

MANGO CHICKEN

3 tablespoons low-sodium soy sauce
1 tablespoon honey
3/4 teaspoon ground ginger
3/4 teaspoon cornstarch
1/4 teaspoon paprika
1/4 teaspoon black pepper, divided use
12 oz. skinned, boned chicken breasts, cut into 1/2-inch strips
3 cups chopped bok choy
1 cup sliced mushrooms
1 cup chopped peeled mango
4 cups hot cooked rice

Combine soy sauce, honey, ginger, cornstarch, paprika, and 1/8 tsp. pepper in a bowl; stir well with a whisk.

Sprinkle the chicken with the remaining 1/8 tsp. pepper.

Place a skillet coated with cooking spray over medium-high heat until hot. Add chicken; saute 5 minutes or until done.

Add bok choy, mushrooms, and mango; saute 2 minutes.

Stir in soy sauce mixture. Bring to a boil; cook for 1 minute or until slightly thick.

Serve over rice.

Servings: 4
Per serving: 382 calories; 1.8 g. fat; 25.7 g. protein
Source: Capay Organic