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Mango Chicken Stir-Fry

Yields4 ServingsPrep 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.
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.