Quick Mango Chicken Stir Fry

Ingredients:

• 1 lb chicken breast tenderloins
• 1 medium bell pepper, cut into strips or 1 cup frozen pepper strips
• 1 cup fresh cut up pineapple, or 1 cup frozen pineapple
• 1 fresh mango, cut into chunks
• ¼ cup chicken broth
• 3 tablespoons soy sauce (regular or low sodium)
• ½ teaspoon ground ginger
• 1 tablespoon cornstarch
• 1 cup of brown rice
• Lime slices and cilantro or parsley for garnish

Preparation:

1. Cook the brown rice according to the package directions, with 2 cups of water.
2. While the rice cooks, spray a pan with cooking spray and cook the tenderloins until well done. Remove from the pan and cut into pieces.
3. Put the bell pepper, pineapple, chicken broth and ginger in the pan. Cook until heated through.
4. Add the chicken to the peppers and pineapple. Mix the cornstarch and soy sauce. Pour over the mixture in the pan. Stir together and cook over medium heat 5 minutes.
5. Add the mango and stir just until heated through.
6. Garnish with lime and cilantro.

Tango Mango Chicken Dinner

Tango Mango Chicken

This dinner was pronounced delicious by my guys. The sweet mango and pineapple contrast nicely with the barbecue sauce. I used hickory smoke flavored sauce. If you prefer not to bake a loaf of bread, this dish can be served over a bed of rice.

Ingredients:
4 skinless chicken breasts
1 cup of reserved grilled pineapple. (If none was leftover, canned will do!)
1 mango, peeled and cut into chunks
1 chopped onion
1 chopped bell pepper
1 clove of garlic, crushed
1/4 cup chopped parsley
1/4 tsp red pepper flakes
1 cup of reserved barbeque sauce from the BBQ crockpot dinner this week.
1 tbsp of olive oil
One package of broccoli and carrots (frozen or fresh.)
Ingredients for fresh baked bread

In the morning:
Set up the bread machine with all the ingredients and set it to delay bake.

In the afternoon:
Heat the olive oil in a large pan. Cook the onions, garlic, and bell pepper in the oil until tender. Take out and set in a bowl. Put the chicken breasts in the pan and fry in the oil with the red pepper flakes over medium heat until done, about 20 minutes. Add the onions, garlic, and bell pepper back into the pan. Pour in the barbeque sauce and the pineapple. Stir and cook over low heat another 10 minutes.

While the chicken in cooking, set the table and remove the bread from the machine.

During the last 10 minutes, cook the broccoli and carrots till warm, but still crisp.