Chicken with Curried Mango Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 (4-ounce) skinned, boned 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 garlic cloves, crushed |
1 1/4 cups fat-free, less-sodium chicken broth |
1 1/2 teaspoons cornstarch |
1 1/3 cups cubed peeled mango (about 1 large) |
2 cups hot cooked basmati rice |
1/4 cup thinly sliced green onions |
Directions:
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.
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.
3. Spoon rice onto each of 4 plates; top with chicken. Spoon sauce over chicken; sprinkle with green onions.
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