Tropical Chicken Stir-Fry

  • Yield 4 servings


Chicken Stir-Fry
1-1/2 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks
2 teaspoons peanut oil
3 medium carrots, julienned or coarsely grated
2 medium red bell peppers, cut into 1/2-inch pieces
1 small onion, quartered
1/4 cup lime juice
1/4 cup chili sauce
3/4 cup chicken broth
2 teaspoons cornstarch
3/4 cup orange juice
-- salt, to taste
-- freshly ground pepper, to taste
1 whole mango, finely diced
4 whole scallions, chopped
1/4 cup toasted peanuts, chopped


  1. In a large, nonstick skillet or wok over high heat, warm oil.  Add chicken and saute until well browned.  Stir in carrots, red pepper and onion, sauteing for about 5 minutes.  Mix together lime juice, chili sauce and chicken broth; add to skillet.  Dissolve cornstarch into 2 tablespoons orange juice and mix into stir-fry.  Add remaining orange juice and bring to a simmer.  Cover, reduce heat to low and cook for 10 minutes.  Season to taste.  Serve over rice, passing garnish separately to be sprinkled on top.