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Nutritional Information
Calories 335
Fat 5.3g
Cholesterol 66.0mg
Sodium 522.0mg
Fiber 2.8g
Carbohydrates 41.5g
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Chicken With Curried Mango Sauce
Ingredients
4 4 ounce skinned and boneless chicken breast halves (service meat department)
1/2 teaspoon salt, divided (aisle # 11)
1 tablespoon vegetable oil, divided (aisle # 11)
1 cup chopped yellow onion (produce department)
1/2 cup chopped red bell pepper (produce department)
2 teaspoons grated and peeled fresh ginger (produce department)
1 teaspoon curry powder (spice rack end of aisle # 11)
1/2 teaspoon ground coriander (spice rack end of aisle # 11)
2 garlic cloves crushed (produce department)
1 1/2 teaspoons cornstarch (aisle # 11)
1 1/3 cups cubed and peeled mango slices, about 1 large mango (produce department)
2 cups hot cooked basmati rice (aisle # 8)
1 1/4 cups fat free College Inn less sodium chicken broth (aisle # 6)
1/4 cup thinly sliced scallion, green onions (produce department)
Directions
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1. Sprinkle chicken with 1/4 teaspoon salt. heat 1 teaspoon of oil in a large non stick skillet over medium high heat. Add the chicken, cook 3 minutes on each side or until done. Remove from pan and keep warm.
2. Heat 2 teaspoons oil on pan over medium high heat. Add chopped onion and bell pepper, saute 5 minutes, stirring occasionally. Add 1/4 teaspoon salt, ginger, curry, coriander, and garlic and saute 30 seconds.
3. Combine broth and cornstarch and add to pan. Bring all to a boil, and cook 1 minute, stirring constantly.
4. Remove from heat and stir in mango.
5. Spoon rice onto each of 4 plates, top with chicken. Spoon sauce over chicken, sprinkle with green onions for garnish.
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Servings
Serves 4
Time To Cook
Total Cooking time: 30 minutes.
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