Tropical Chicken Stir-Fry
A taste of citrus and mango add a tropical spin to this quick and delicious chicken stir-fry. Tip: Prepping all the ingredients and having them ready-to-use is the key to successful stir-frying.
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
2 teaspoons peanut oil
3 medium carrots, julienned or coarsely grated
2 medium red bell peppers, cut into 1/2-inch pieces
1 small onion, quartered
1/4 cup lime juice
1/4 cup chili sauce
3/4 cup chicken broth
2 teaspoons cornstarch
3/4 cup orange juice
Kosher or sea salt and freshly ground black pepper, to taste
Hot cooked jasmine or other long grain rice
1 mango, diced
4 green onions, sliced on the diagonal
1/4 cup roasted peanuts, chopped
- In a large, nonstick skillet or wok over high heat, warm oil. Add chicken and sauté until well browned.
- Stir in carrots, red pepper and onion, sautéing for about 5 minutes.
- Mix together lime juice, chili sauce and chicken broth; add to skillet.
- Dissolve cornstarch into 2 tablespoons orange juice and mix into stir-fry.
- Add remaining orange juice and bring to a simmer. Cover, reduce heat to low and cook for 10 minutes. Season to taste.
- Serve over jasmine rice, passing accompaniments separately to be sprinkled on top.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.