Mango Chicken

12 ounces skinless boneless chicken breast halves
1/2 cup low sodium chicken broth
2 teaspoons lime peel, finely shredded or orange peel
2 tablespoons lime juice
2 teaspoons brown sugar
2 teaspoons curry powder
1 teaspoon cornstarch
nonstick cooking spray
1 large red onion, sliced
2 cloves garlic, minced
2 teaspoons canola oil
2 cups mango, peeled and chopped or papaya
2 cups hot cooked rice
lime peel, cut into thin strips, optional

Cut chicken into bite size strips; set aside. Sauce: stir together
broth, shredded lime peel, lime juice, brown sugar, curry, and
cornstarch in a small bowl; set aside. Spray an unheated large
wok or 12" skillet with cooking spray. Preheat over medium heat.
Add onion and garlic; stir-fry about 3 minutes or until crisp
tender. Remove from wok. Pour oil into hot wok. Add the chicken;
stir fry for 2 to 3 minutes or until chicken is tender and no longer
pink. Push chicken from center of wok. Stir sauce; pour into
center of wok. Cook and stir until thickened and bubbly. Return
onion mixture to the wok. Add mango. Stir to coat all ingredients
with sauce. Cook and stir about 2 minutes more or until heated
through. Serve over hot cooked rice. Garnish with strips of lime
peel, if desired.



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