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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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In this colorful dish, exotic fruits such as mango and pineapple beautifully complement the chicken and lend a pleasant hint of sweetness thatâs balanced by a bit of soy sauce. Ingredients:
1 pound boneless skinless chicken breasts, cut into 1-inch strips |
2 cups chopped peeled mangoes |
1 medium onion, chopped |
1 medium green pepper, sliced |
1 garlic clove, minced |
1 cup unsweetened pineapple juice |
1 cup orange juice |
1/4 cup reduced-sodium soy sauce |
2 tablespoons thai chili sauce |
1/4 teaspoon pepper |
2 tablespoons cornstarch |
2 tablespoons cold water |
hot cooked rice |
Directions:
1. Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, green pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
2. Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken mixture and rice. Yield: 4 servings.
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