Tangy Tropical Chicken
TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 4 servings.
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
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1 pound boneless skinless chicken breasts, cut into 1-inch strips
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2 cups chopped peeled mangoes
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1 medium onion, chopped
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1 medium sweet red pepper, sliced
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1 garlic clove, minced
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1 cup unsweetened pineapple juice
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1 cup orange juice
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1/4 cup reduced-sodium soy sauce
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2 tablespoons Thai chili sauce
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1/4 teaspoon pepper
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2 tablespoons cornstarch
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2 tablespoons cold water
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Hot cooked rice and thinly sliced green onions
Directions
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1.
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 4-5 hours or until chicken is tender.
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2.
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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