Chicken with Curried Mango Sauce |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Ingredients:
4 (4 ounce) boneless skinless chicken breast halves |
1/2 teaspoon salt, divided |
1 tablespoon vegetable oil, divided |
1 cup chopped onion |
1/2 cup chopped red bell pepper |
2 teaspoons grated peeled fresh ginger |
1 teaspoon curry powder |
1/2 teaspoon ground coriander |
2 cloves garlic, crushed |
1 1/4 cups reduced-sodium fat-free chicken broth |
1 1/2 teaspoons cornstarch |
1 1/3 cups cubed peeled mangoes (about 1 large) |
2 cups hot cooked basmati rice |
1/4 cup thinly sliced green onion |
Directions:
1. Sprinkle chicken with 1/4 teaspoon salt.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
3. Add the chicken; cook 3 minutes on each side or until done.
4. Remove from pan; keep warm.
5. Heat 2 teaspoons oil in pan over medium-high heat.
6. Add chopped onion and bell pepper; saute 5 minutes, stirring occasionally.
7. Add 1/4 teaspoon salt, ginger, curry, coriander, and garlic, and saute 30 seconds.
8. Combine broth and cornstarch, and add to pan.
9. Bring to a boil, and cook 1 minute, stirring constantly.
10. Remove from heat.
11. Stir in mango.
12. Spoon rice onto each of 4 plates; top with chicken.
13. Spoon sauce over chicken; sprinkle with green onions.
|
|