Mango Chicken with Plum Sauce

By smolson

Ingredients

• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/2 cup chicken broth
• 1/4 cup teriyaki sauce
• 1/2 pound fresh snow peas, trimmed
• 2 large carrots, sliced diagonally
• 2 medium zucchini, sliced
• 1/2 cup chopped red onion
• 1/2 medium sweet red pepper, sliced
• 1 can (4 ounces) sliced water chestnuts, drained
• 2 tablespoons canola oil
• 1 pound finely chopped cooked chicken breast (about 3 cups )
• 2 medium mangoes, peeled and mashed
• 1/2 cup plum sauce
• 2 cups hot cooked brown rice
• 1/4 cup slivered almonds, toasted

Preparation

Step 1

In a small saucepan, combine the sugar, cornstarch and salt; stir in broth and teriyaki sauce until smooth. Cook and stir until thickened. Set aside.
In a large skillet or wok, stir-fry the snow peas, carrots, zucchini, onion, pepper and water chestnuts in oil until crisp-tender. Add the chicken, mangoes and broth mixture; heat through. Stir in plum sauce. Serve with rice. Sprinkle with almonds. Yield: 6 servings.