Mango-Chicken Stir-Fry

Mango-Chicken Stir-Fry

Put down the phone; you can make this mango-chicken stir-fry in less time than it takes to drive to your local Chinese takeout restaurant.

1

Servings

30 mins

Total time

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Main Ingredients

  • ¼ cup orange juice,
  • 2 teaspoons reduced-sodium soy sauce,
  • 1 clove garlic, minced,
  • ¼ teaspoon five-spice powder,
  • ⅛ teaspoon crushed red pepper,
  • 3 ounces boneless, skinless chicken breast, cut into bite-size pieces,
  • 2 teaspoons cornstarch,
  • 2 teaspoons vegetable oil,
  • ¾ cup pre-cut fresh stir-fry vegetables,
  • ½ cup cubed fresh or bottled mango,
  • ⅓ cup hot cooked brown rice,
  • 2 teaspoons cashews,

Cooking Instructions

Step 1

To prepare sauce, combine orange juice, soy sauce, garlic, five-spice powder and crushed red pepper; set aside.

Step 2

In a small bowl, toss together chicken and cornstarch.In a large nonstick skillet, heat oil overmedium-high heat. Add chicken; cook and stir for 4 minutes. Add stir-fry vegetables; cook and stir for 1 minute. Addsauce, cook and stir about 2 minutes or until thickened. Stir in mango.

Step 3

Serve chicken mixture over hot brown rice. Sprinkle with cashews.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Recipe