A generous serving of this flavorful chicken with crunchy fresh veggies in a sweet Asian sauce will leave you perfectly satisfied. —Christine Vaught, Salem, Oregon
Mango Chicken with Plum Sauce
Mango Chicken with Plum Sauce
Prep Time
25 min
Cook Time
15 min
Yield
6 servings
Ingredients
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 cup chicken broth
- 1/4 cup teriyaki sauce
- 1/2 pound fresh snow peas, trimmed
- 2 large carrots, sliced diagonally
- 2 medium zucchini, sliced
- 1/2 cup chopped red onion
- 1/2 medium sweet red pepper, sliced
- 1 can (4 ounces) sliced water chestnuts, drained
- 2 tablespoons canola oil
- 3 cups cubed cooked chicken breasts
- 2 medium mangoes, peeled and mashed
- 1/2 cup plum sauce
- 2 cups hot cooked brown rice
- 1/4 cup slivered almonds, toasted
Directions
- In a small saucepan, combine the sugar, cornstarch and salt; stir in broth and teriyaki sauce until smooth. Cook and stir until thickened. Set aside.
- In a large skillet or wok, stir-fry the snow peas, carrots, zucchini, onion, pepper and water chestnuts in oil until crisp-tender. Add the chicken, mangoes and broth mixture; heat through. Stir in plum sauce. Serve with rice. Sprinkle with almonds.
Nutrition Facts
1 each: 413 calories, 10g fat (1g saturated fat), 54mg cholesterol, 888mg sodium, 54g carbohydrate (26g sugars, 6g fiber), 27g protein.
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