Mango Chicken Stir-Fry
Nonstick cooking spray
1 lb Boneless or Skinless chicken breasts cut into bite-size chunks
¼ cup Pineapple juice
3 tbsp Low-sodium soy sauce
¼ tsp Ground ginger
1 Red bell pepper cut into bite-size strips
2 angos pitted and cut into bite-size strips
¼ cup Almonds toasted, slivered
Ground black pepper To taste
2 cups Cooked brown rice
Tip: Try substituting 1/2 of red bell pepper with 1/2 green bell pepper to add more color to the dish.
1
Spray a large wok or skillet with nonstick cooking spray.
2
Sauté chicken over medium-high heat until cooked through, about 10 minutes.
3
In a small bowl, stir together pineapple juice, soy sauce, and ginger. Add sauce and bell pepper to the skillet.
4
Cook and stir for about 5 minutes until peppers are crisp-tender.
5
Add the mango and almonds to the wok or skillet and cook until hot. Season with ground black pepper to taste.
6
Serve each cup of stir-fry over ½ cup of brown rice.
Nutrition Facts
4 servings
Serving size
1 1/2 cups
- Amount per serving
- Calories387
- % Daily Value *
- Total Fat 9g12%
- Saturated Fat 2g10%
- Sodium 496mg22%
- Total Carbohydrate 31g12%
- Dietary Fiber 7g25%
- Protein 31g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe was adapted from eatfresh.org.
Ingredients
Nonstick cooking spray
1 lb Boneless or Skinless chicken breasts cut into bite-size chunks
¼ cup Pineapple juice
3 tbsp Low-sodium soy sauce
¼ tsp Ground ginger
1 Red bell pepper cut into bite-size strips
2 angos pitted and cut into bite-size strips
¼ cup Almonds toasted, slivered
Ground black pepper To taste
2 cups Cooked brown rice
Tip: Try substituting 1/2 of red bell pepper with 1/2 green bell pepper to add more color to the dish.
