Mango-Chicken Stir-Fry
Brown Rice
Ingredients
- ¾ lb boneless, skinless chicken thighs, cut into 1-inch pieces
- ⅛ tsp pepper
- 2 tsp olive oil, divided
- 1 (8-oz) pkg snow peas
- 1 small red bell pepper, thinly sliced
- 2 Tbsp low-sodium soy sauce
- 3 Tbsp water
- 1 tsp cornstarch
- 1 clove garlic, minced
- ½ mango, diced
Instructions
- Sprinkle chicken with pepper. Cook chicken in 1 tsp 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 tsp 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
- 1 (3.5-oz) pouch boil-in-bag brown rice
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook rice according to package directions. Stir in salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 6 | |
| Calories |
371
|
176
|
547
|
| Fat (g) | 12 | 2 | 14 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 39 | 4 | 43 |
| Carb (g) | 25 | 37 | 62 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 740 | 145 | 885 |
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