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Tangy Tropical Chicken

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
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    4 servings

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.
Nutrition Facts
1 cup: 299 calories, 3g fat (1g saturated fat), 63mg cholesterol, 760mg sodium, 42g carbohydrate (29g sugars, 3g fiber), 26g protein.

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