• 1/3  cup 
    mango chutney, snipped
  • 2   teaspoons 
    hot chili garlic sauce
  • 1   teaspoon 
    minced fresh ginger
  • 1   teaspoon 
    minced garlic
  • 2   teaspoons 
    cooking oil
  • 1 - 3   
    small dried hot chili peppers
  • 1   pound 
    skinless, boneless chicken breasts, cut into 3/4- to 1-inch pieces
  • 1   
    red sweet pepper, cut into 1- to 2-inch strips
  • 1   
    mango, seeded, peeled, and cut into thin strips
  • 2   cups 
    hot cooked rice
For sauce, combine first four ingredients; set aside. Heat oil in a large wok or very large nonstick skillet over medium-high heat. Add chili peppers; cook and stir for 10 seconds (be sure area is well ventilated). Add chicken. Cook and stir for 3 to 4 minutes or until no pink remains. Push chicken from center. Add sweet pepper. Cook and stir 1 minute. Stir in sauce; heat through. Top with mango. Serve with rice. Makes 4 servings.
  • Cooking Hot Peppers: Be sure area is well ventilated when cooking the hot peppers.
Nutrition information
Per Serving: cal. (kcal) 367, Fat, total (g) 5, chol. (mg) 66, sat. fat (g) 1, carb. (g) 52, fiber (g) 3, pro. (g) 29, vit. A (IU) 3158, vit. C (mg) 53, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 12, sodium (mg) 124, Potassium (mg) 477, calcium (mg) 40, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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