Tropical Chicken Stir-Fry

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
Salt and freshly ground black pepper, to taste

 

Garnish:
1 mango, finely diced
4 scallions (green onions), chopped
1/4 cup toasted peanuts, chopped

1. In a large, nonstick skillet or wok over high heat, warm oil. Add chicken and saute until well browned.
2. Stir in carrots, red pepper and onion, sauteing for about 5 minutes.
3. Mix together lime juice, chili sauce and chicken broth; add to skillet.
4. Dissolve cornstarch into 2 tablespoons orange juice and mix into stir-fry.
5. Add remaining orange juice and bring to a simmer. Cover, reduce heat to low and cook for 10 minutes. Season to taste.
6. Serve over rice, passing garnish separately to be sprinkled on top.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.