Ingredients
4 (4 ounce) boneless skinless chicken breast halves
1/2 teaspoon salt, divided
1 tablespoon vegetable oil, divided
1 cup chopped onion
1/2 cup chopped red bell pepper
2 teaspoons grated peeled fresh ginger
1 teaspoon curry powder
1/2 teaspoon ground coriander
2 cloves garlic, crushed
1 1/4 cups reduced-sodium fat-free chicken broth
1 1/2 teaspoons cornstarch
1 1/3 cups cubed peeled mangoes (about 1 large)
2 cups hot cooked basmati rice
1/4 cup thinly sliced green onion
Preparation
Sprinkle chicken with 1/4 teaspoon salt. 2 Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. 3 Add the chicken; cook 3 minutes on each side or until done. 4 Remove from pan; keep warm. 5 Heat 2 teaspoons oil in pan over medium-high heat. 6 Add chopped onion and bell pepper; saute 5 minutes, stirring occasionally. 7 Add 1/4 teaspoon salt, ginger, curry, coriander, and garlic, and saute 30 seconds. 8 Combine broth and cornstarch, and add to pan. 9 Bring to a boil, and cook 1 minute, stirring constantly. 10 Remove from heat. 11 Stir in mango. 12 Spoon rice onto each of 4 plates; top with chicken.
