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Caribbean Mango Chicken
Courtesy of CanolaInfo
Servings: 6
Prep Time: n/a Cook Time: 15 Min. What you need:
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+ 1 lb. chicken breasts cut into strips (500 g
+ 2 tsp. curry powder (10 mL) + 1/2 tsp. salt (2 mL) + 1/4 tsp. pepper (1 mL) + 3 Tbsp. canola oil, divided (45 mL) + 2 cloves garlic, minced + 1 Tbsp. grated fresh ginger (15 mL) + 1 red pepper cut into strips + 1 yellow or orange pepper, cut into strips + 2 stalks celery, cut on diagonal + 1 can (14 oz./398 mL) light coconut milk + 2 tsp. lemon zest (10 mL) + 1 large mango, cut into bite-size pieces + 2 Tbsp. freshly chopped basil (30 mL) What to do:
1. Season chicken with curry powder, salt and pepper.
2. In large non-stick skillet, heat 2 Tbsp. (30 mL) canola oil over medium-high heat. Sauté chicken until just cooked, about 7 to 8 minutes. Remove to plate and set aside. 3. Add 1 Tbsp. (15 mL) canola oil to pan. Sauté garlic and ginger along with peppers and celery. Sauté 5 to 6 minutes. Stir occasionally. 4. Add coconut milk, lemon zest and mango, along with chicken. Heat through. Stir in basil. 5. Serve with short grain rice. * Recipe courtesy of CanolaInfo. Nutritional information:
Calories: 340; Total Fat: 25g; Saturated Fat: 15g; Cholesterol: 40mg; Total Carbs: 15g; Fiber: 3g; Protein: 18g; Sodium: 260mg;
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