Mango-Chicken Stir-Fry
Brown Rice
Ingredients
- 2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- ¼ tsp pepper
- 2 Tbsp olive oil, divided
- 2 (8-oz) pkg snow peas
- 1 large red bell pepper, thinly sliced
- 6 Tbsp low-sodium soy sauce
- ⅔ cup water
- 1 Tbsp cornstarch
- 2 cloves garlic, minced
- 1 mango, diced
Instructions
- Sprinkle chicken with pepper. Cook chicken in 1 Tbsp hot oil in a large skillet over medium-high heat 7 to 8 minutes or until done. Remove from skillet, and keep warm.
- Cook snow peas and bell pepper in 1 Tbsp hot oil in skillet 5 minutes or until vegetables are tender.
- Meanwhile, whisk together soy sauce, water, cornstarch, and garlic. Add to skillet, reduce heat to medium-low, and simmer 2 minutes. Add chicken and mango to skillet; toss.
Side Dish Ingredients
- 3 (3.5-oz) pouches boil-in-bag brown rice
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook rice according to package directions. Stir in salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
312
|
176
|
488
|
| Fat (g) | 11 | 2 | 13 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 34 | 4 | 38 |
| Carb (g) | 18 | 37 | 55 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 721 | 97 | 818 |
Quick & Healthy Meal Plan
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