Mango Chicken Stir-Fry

When I asked my husband if he had any special requests for meals this week, he replied, “Something with rice.”  So, I present Mango Chicken Stir-fry.  Don’t get stuck in a rut with frozen vegetables.  They don’t have to be the last-minute-I forgot a vegetable –have to boil the heck out of these frozen things-veggies with no flavor frozen vegetables.  In fact, you can incorporate them into the main dish to add a healthy punch to the dinner plate.  And there would still be room for fresh vegetables or fruit on the plate!

Left: Fit for a King  Right: Fit for a Princess

Mango Chicken Stir-fry

Serves 4

2 tablespoons oil

1 pound chicken breasts cut into strips

1 small onion, cut into thin wedges

1 (16 ounce) package frozen California blend vegetables

1 (8 ounce) can sliced water chestnuts, drained

1 mango, peeled and cubed

1 cup purchased Mango Orange sauce

Hot cooked white rice

Heat 1 tablespoon oil in large non-stick skillet or wok over medium-high heat. Add chicken and stir-fry 3 to 4 minutes or until no longer pink in center.  Remove chicken and keep warm.

Add remaining oil to the skillet or wok.  Add onion, frozen vegetables and water chestnuts; stir-fry until vegetables are crisp tender. 

Add mango, mango sauce and return chicken to skillet or wok.  Cook until heated through. Serve over hot cooked white rice.