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
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.