Mango Chicken
Sweet, juicy mango adds amazing flavor to this chicken skillet dinner
Ingredients
- 1 tbsp oil
- 1 lbs. chicken breast cut into 1" pieces
- 1 green bell peppers thinly sliced
- 1 red bell pepper thinly sliced
- 1 tsp minced garlic
- 2 tsp minced garlic
- 2/3 cup chicken broth
- 2 tbsp soy sauce*
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 1/2 cups fresh mango cut into chunks
- salt and pepper to taste
Instructions
- Heat the oil in a large pan over medium high heat.
- In a small bowl, whisk together the chicken broth, soy sauce, rice vinegar and cornstarch. Set chicken broth mix aside.
- Place the chicken in the pan in a single layer. Season with salt and pepper. You may need to cook the chicken in batches.
- Cook the chicken for 4-6 minutes or until browned and cooked through. Repeat the process with any remaining chicken.
- Add the peppers to the pan with the chicken and cook for 3-4 minutes or until softened.
- Add the garlic and ginger to the pan and cook for 1 minute.
- Get the chicken broth mixture. Give it a quick stir and pour the it over the chicken and vegetables and bring to a simmer.
- Cook for 1-2 minutes or until sauce has just thickened.
- Stir in the mango chunks and serve.
Notes
This recipe is 3 Green, 1 Blue/Purple WW points
*If gluten free, make sure to use gluten free soy sauce, or substitute coconut aminos.