Name: Mango Chicken Stir-Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
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

Mango Chicken Stir-Fry

cfhl-staff August 26, 2020 | 0

Authorcfhl-staffCategoryLow Added Sugar, Main DishDifficultyBeginner

Yields4 Servings

Prep Time10 minsCook Time20 minsTotal Time30 mins

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.

Spray a large wok or skillet with nonstick cooking spray.

Sauté chicken over medium-high heat until cooked through, about 10 minutes.

In a small bowl, stir together pineapple juice, soy sauce, and ginger. Add sauce and bell pepper to the skillet.

Cook and stir for about 5 minutes until peppers are crisp-tender.

Add the mango and almonds to the wok or skillet and cook until hot. Season with ground black pepper to taste.

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.

Directions

Spray a large wok or skillet with nonstick cooking spray.

Sauté chicken over medium-high heat until cooked through, about 10 minutes.

In a small bowl, stir together pineapple juice, soy sauce, and ginger. Add sauce and bell pepper to the skillet.

Cook and stir for about 5 minutes until peppers are crisp-tender.

Add the mango and almonds to the wok or skillet and cook until hot. Season with ground black pepper to taste.

Serve each cup of stir-fry over ½ cup of brown rice.

Notes

Mango Chicken Stir-Fry

Ingredients Directions

Mango Chicken Stir-Fry