Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1
Recipe by Cooking Light June 1999

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Randy Mayor; Styling: Mary Catherine Muir

Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half, 3/4 cup mango sauce, and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

335 calories; calories from fat 14%; fat 5.3g; saturated fat 1.1g; mono fat 1.5g; poly fat 2.1g; protein 30.4g; carbohydrates 41.5g; fiber 2.8g; cholesterol 66mg; iron 2.4mg; sodium 522mg; calcium 49mg.
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