Chicken with Curried Mango Sauce

By ivybliss

Ingredients

• 4 4 oz. chicken breasts
• 1/2 teaspoon salt, divided
• 1 tablespoon vegetable oil, divided
• 1 cup chopped onions
• 1/2 cup chopped red bell pepper
• 2 teaspoons ginger
• 1 teaspoon curry powder
• 1/2 teaspoon ground coriander
• 2 garlic cloves, crushed
• 1 1/4 cup chicken broth (fat free, low sodium)
• 1 1/2 teaspoon cornstarch
• 1 1/3 cup cubed, peeled mango ( 1 large)
• 2 cups hot cooked basmati rice
• 1/4 cup thinly sliced green onions

Details

Servings 4

Preparation

Step 1

Sprinkle chicken with ¼ teaspoon salt. Heat 1 teaspoon oil in a large nonstick skillet over med.-high heat. Add the chicken, cook three minutes on each side until done. Remove from pan; keep warm.
Heat 2 teaspoon oil in pan over medium heat. Add chopped onion and bell pepper. Sauté 5 minutes, stirring occasionally. Add ¼ teaspoon salt, ginger, curry, coriander and garlic. Sauté 30 seconds. Combine broth and cornstarch and add to pan. Bring to a boil and cook one minute stirring constantly. Remove from heat. Stir in mango.
Spoon rice onto plate; top with chicken and spoon sauce over. Garnish with green onions.