INGREDIENTS
1
large (about 12 ounces) ripe mango
3
tablespoons lime juice
2
tablespoons reduced-sodium soy sauce
1/2
teaspoon hot pepper sauce
12
ounces boneless skinless chicken breasts
Nonstick cooking spray
4
teaspoons minced fresh ginger
3
cloves garlic, minced
1
medium red bell pepper, diced
3
green onions, thinly sliced diagonally
2
cups hot cooked white rice
PREPARATION:
- Peel mango. Cut fruit away from pit; cut fruit into cubes. Combine lime juice, soy sauce and pepper sauce in small bowl. Slice chicken breasts crosswise into thin strips.
- Spray large nonstick skillet with cooking spray; heat over high heat. Add chicken; stir-fry 4 minutes or until chicken is no longer pink in center. Add ginger and garlic; stir-fry 1 minute. Add lime mixture and bell pepper; stir-fry, scraping cooked bits from bottom of skillet. Add mango; stir-fry 1 to 2 minutes more, until heated through. Stir in onions. Serve over hot rice.
This recipe appears in:
Island
NUTRITIONAL INFORMATION:
Sodium
316 mg
Protein
25 g
Fiber
4 g
Carbohydrate
59 g
Cholesterol
52 mg
Saturated Fat
1 g
Total Fat
3 g
Calories from Fat
7 %
Calories
358
DIETARY EXCHANGE:
Vegetable
1/2
Fruit
1
Starch
2-1/2
Meat
2
