Skinless chicken is used in this restyled "stir-fry," and chicken stock is substituted for the oil (as much as 1/4 cup/50 mL) that would have been used in the past to brown the chicken. This dish is especially good over egg noodles or basmati rice.
- Portion size 4 servings
- 2 boneless skinless chicken breasts (3/4 lb/375 g)
- 1/4 cup chicken stock
- 2 stalks celery diagonally sliced
- 1 onion thinly sliced lengthwise
- 1/2 sweet red pepper cut_in strips
- 1/2 sweet green pepper cut_in strips
- 1/3 cup pineapple juice
- 1/3 cup orange juice
- 2 tablespoons packed brown sugar
- 2 tablespoons white vinegar
- 4 teaspoons cornstarch
- 1 tablespoon soy sauce
- 1/2 cup mango pieces
- 1/2 cup pineapple chunks
- 1 pinch salt
- 1 pinch pepper
Trim any fat from chicken; cut chicken into strips. In large nonstick skillet, bring chicken and stock to simmer over medium-high heat.
Add celery, onion and sweet pepper; cook, stirring often, for about 5 minutes or until chicken is no longer pink inside and vegetables are almost tender-crisp.
Mix together juice, brown sugar, vinegar, cornstarch and soy sauce until blended; stir into skillet and bring to boil. Cook, stirring, for about 2 minutes or until glossy and thickened. Add mango pieces, salt and pepper; simmer for about 2 minutes or until heated through.