Tangy Tropical Chicken

Name: Tangy Tropical Chicken
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4 servings.
Cuisine: Asian Appetizers, Asian Dinners
Ingredients: 1 pound boneless skinless chicken breasts, cut into 1-inch strips; 2 cups chopped peeled mangoes; 1 medium onion, chopped; 1 medium sweet red pepper, sliced; 1 garlic clove, minced; 1 cup unsweetened pineapple juice; 1 cup orange juice; 1/4 cup reduced-sodium soy sauce; 2 tablespoons Thai chili sauce; 1/4 teaspoon pepper; 2 tablespoons cornstarch; 2 tablespoons cold water; Hot cooked rice and thinly sliced green onions

In this colorful dish, exotic fruits such as mango and pineapple beautifully complement the chicken and lend a pleasant hint of sweetness that’s balanced by a bit of soy sauce. —Christina Aho, Naples, Florida

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch strips
2 cups chopped peeled mangoes
1 medium onion, chopped
1 medium sweet red pepper, sliced
1 garlic clove, minced
1 cup unsweetened pineapple juice
1 cup orange juice
1/4 cup reduced-sodium soy sauce
2 tablespoons Thai chili sauce
1/4 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice and thinly sliced green onions

Directions

Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours.
Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.