Recipe: Mango Chicken (using mango or papaya)

MANGO CHICKEN

1/2 cup reduced-sodium chicken broth
2 teaspoons finely shredded lime or orange peel (colored part only), plus additional strips for garnish
2 tablespoons lime juice
2 teaspoons firmly packed brown sugar
2 teaspoons curry powder
1 teaspoon cornstarch
2 teaspoons peanut oil or vegetable oil
2 cloves garlic, minced
1 cup red onion, sliced
12 ounces skinless, boneless chicken breast halves or thighs, cut in bite-size strips
2 cups chopped fresh mango or papaya
TO SERVE:
2 cups hot cooked rice (optional: cook rice with a little fresh ginger and chopped mint)

In a small bowl, stir together the broth, shredded lime peel, lime juice, brown sugar, curry powder and cornstarch.

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 peel strips.

Source: Big Book of Healthy Family Dinners by Better Homes and Gardens