Ingredients
-
1 tablespoon vegetable oil
-
½ pound skinless, boneless chicken breast, cubed
-
½ cup chicken stock
-
1 ½ tablespoons brown sugar
-
1 tablespoon soy sauce
-
1 tablespoon cider vinegar
-
1 tablespoon cornstarch
-
1 teaspoon curry powder
-
½ onion, diced
-
1 green bell pepper, sliced
-
1 red bell pepper, sliced
-
2 teaspoons minced fresh ginger root
-
1 mango, peeled and cubed
Directions
-
Heat oil in a large skillet over medium-high heat and stir in chicken breast. Cook and stir chicken in hot oil until no longer pink in the center. Transfer cooked chicken to a plate.
-
Meanwhile, whisk together chicken stock, brown sugar, soy sauce, vinegar, cornstarch, and curry powder in a small bowl until well combined. Set aside.
-
Cook and stir onion in the same skillet over medium heat until onion is softened and turns translucent, about 5 minutes. Stir in green and red bell peppers and cook for 2 minutes. Add ginger and cook for 1 more minute.
-
Stir in chicken stock mixture and cooked chicken. Cook until sauce is thickened. Add mango and cook until mango is heated through.
Nutrition Facts (per serving)
| 361 | Calories |
| 9g | Fat |
| 42g | Carbs |
| 29g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 361 | |
| % Daily Value * | |
| Total Fat 9g | 12% |
| Saturated Fat 2g | 8% |
| Cholesterol 66mg | 22% |
| Sodium 708mg | 31% |
| Total Carbohydrate 42g | 15% |
| Dietary Fiber 5g | 18% |
| Total Sugars 31g | |
| Protein 29g | 58% |
| Vitamin C 156mg | 173% |
| Calcium 57mg | 4% |
| Iron 2mg | 12% |
| Potassium 783mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
