You are not logged in. | Log In


Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Mango Chicken with plum sauce by

Source: Taste of Home's Best Holiday Recipes 2004


1 tablespoon sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 cup chicken broth
1/4 cup teriyaki sauce
1/2 pound fresh snow peas, trimmed
2 large carrots, sliced diagonally
2 medium zucchini, sliced
1/2 cup chopped red onion
1/2 medium sweet red pepper, sliced
1 can (4 ounces) sliced water chestnuts, drained
2 tablespoons canola oil
1 pound finely chopped cooked chicken breast (about 3 cups)
2 medium mangoes, peeled and mashed
1/2 cup plum sauce
2 cups hot cooked brown rice
1/4 cup slivered almonds, toasted


1. In a small saucepan, combine the sugar, cornstarch and salt; stir in broth and teriyaki sauce until smooth. Cook and stir until thickened. Set aside.

2. In a large skillet or wok, stir-fry the snow peas, carrots, zucchini, onion, pepper and water chestnuts in oil until crisp-tender. Add the chicken, mangoes and broth mixture; heat through. Stir in plum sauce. Serve with rice. Sprinkle with almonds. Yield: 6 servings.

Servings: 6

Back to Top