Mango Chicken (4 Servings)
INGREDIENTS 1 Tbsp. avocado oil 1 Ib boneless skinless chicken breasts cut into 1-inch pieces Salt and pepper to taste 1 green bell pepper, cored, seeded, and thinly sliced 1 red bell pepper, cored, seeded, and thinly sliced 1 tsp. minced garlic
2 tsp. minced ginger ⅔ cup low sodium chicken broth 1 Tbsp. honey 1 Tbsp. low sodium soy sauce 2 Tbsp. rice vinegar 1 Tbsp. cornstarch 1 ½ cups fresh mango chunks
INSTRUCTIONS 1. Heat oil in a large pan over medium-high heat.
2. Place the chicken in the pan in a single layer (if the chicken is crowded, it may steam and not brown; you may need to cook the chicken in batches). 3. Season the chicken with salt and pepper. 4. Cook the chicken for 4-6 minutes or until browned and cooked through. Repeat the process with any remaining chicken. 5. Add the peppers to the pan with the chicken and cook for 3-4 minutes or until softened. 6. Add the garlic and ginger to the pan and cook for 1 minute. 7. In a small bowl, whisk together the chicken broth, honey, soy sauce, rice vinegar, and cornstarch or arrowroot powder. 8. Pour the chicken broth mixture over the chicken and vegetables and bring to a simmer. 9. Cook for 1-2 minutes or until the sauce has just thickened. 10. Stir in the mango chunks and serve. Do not overcook the mango, or it will become mushy.
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