Photo: Randy Mayor; Styling: Mary Catherine Muir
Yield
4 servings (serving size: 1 chicken breast half, 3/4 cup mango sauce, and 1/2 cup rice)

How to Make It

Step 1

Sprinkle chicken with 1/4 teaspoon salt. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the chicken; cook 3 minutes on each side or until done. Remove from pan; keep warm.

Step 2

Heat 2 teaspoons oil in pan over medium-high heat. Add chopped onion and bell pepper; sauté 5 minutes, stirring occasionally. Add 1/4 teaspoon salt, ginger, curry, coriander, and garlic, and sauté 30 seconds. Combine broth and cornstarch, and add to pan. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat. Stir in mango.

Step 3

Spoon rice onto each of 4 plates; top with chicken. Spoon sauce over chicken; sprinkle with green onions.

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