Mango Chicken
3 tablespoons low-sodium soy sauce
1 tablespoon honey
3/4 teaspoon ground ginger
3/4 teaspoon cornstarch
1/4 teaspoon paprika
1/4 teaspoon black pepper, divided
12 ounces skinned boned chicken breast, cut into 1/2-inch strips
cooking spray
2-3 cups chopped peeled mango
hot pepper flakes to taste
4 cups hot cooked rice
1. Combine first 5 ingredients and 1/8 teaspoon pepper in a small bowl, stirring well with a whisk. Sprinkle chicken with 1/8 teaspoon pepper.
2. Place a large skillet coated with cooking spray over medium-high heat until hot. Add chicken, saute 5 minutes or until done. Add mango and saute 2 minutes. Stir in soy sauce mixture. Bring to a boil; cook 1 minute or until slightly thick. Serve over rice.
Yield 4 servings (serving size 1 1/4 cups chicken mixture and 1 cup rice).
Becky's notes:
Original recipe (Cooking Light, September 2001) called for 3 cups bok choy and 1 cup sliced mushrooms. I just used more mango (original called for 1 cup mango--about 1 medium) and I bought frozen mango chunks. I made this a lot when we lived in Korea and accidentally added the hot pepper flakes the first time--a great mistake! I also tend to use way more pepper than the recipe calls for.