Mango-Chili Chicken Stir-Fry

Mango chutney, chili garlic sauce, and fresh ginger give this Asian-inspired dish irresistible spicy-sweet flavor.

Makes: 4 servings
Start to Finish: 25 minutes

Ingredients
1/3 cup bottled mango chutney, snipped
2 teaspoons Asian chili garlic sauce
1 teaspoon minced fresh ginger
2 cloves garlic, minced
2 teaspoons cooking oil
1 to 3 small dried hot chile peppers
1 pound skinless, boneless chicken breast halves, cut into 3/4- to 1-inch pieces
1 red sweet pepper, cut into 1- to 2-inch strips
2 cups hot cooked rice
1 mango, seeded, peeled, and cut into thin strips

Directions

1. For sauce, in a small bowl, combine chutney, chili garlic sauce, ginger, and garlic; set aside.
2. In a large wok or very large nonstick skillet, heat oil over medium-high heat. Add chile peppers; cook and stir for 10 seconds.* Add chicken; cook and stir for 3 to 4 minutes or until no longer pink.
3. Push chicken to edges of pan.
4. Add sweet pepper strips. Cook and stir for 1 minute.
5. Add sauce, stirring to coat all, and heat through. Serve over rice and top with mango strips.

Makes 4 servings.

*Note: Be sure area is well ventilated when cooking the hot peppers.

Nutrition Facts
Servings Per Recipe 4 servingsCalories367, Total Fat (g)5, Saturated Fat (g)1, Cholesterol (mg)66, Sodium (mg)124, Carbohydrate (g)52, Fiber (g)3, Protein (g)29, Vitamin C (DV%)89, Calcium (DV%)4, Iron (DV%)12, Percent Daily Values are based on a 2,000 calorie diet