In this colorful dish, exotic fruits such as mango and pineapple beautifully complement the chicken and lend a pleasant hint of sweetness that’s balanced by a bit of soy sauce. —Christina Aho, Naples, Florida
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1-inch strips
- 2 cups chopped peeled mangoes
- 1 medium onion, chopped
- 1 medium sweet red pepper, sliced
- 1 garlic clove, minced
- 1 cup unsweetened pineapple juice
- 1 cup orange juice
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons Thai chili sauce
- 1/4 teaspoon pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Hot cooked rice and thinly sliced green onions
Directions
- Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low 4-5 hours or until chicken is tender.
- Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.
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