Tropical Chix Stir-Fry Print Email

1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
2 teaspoons peanut or canola oil
3 medium carrots (julienned or coarsely grated)
2 medium red bell peppers, cut into 1/2-inch pieces
1 small onion (quartered)
1/4 cup lime juice
1/4 cup chili sauce
3/4 cup chicken broth
2 teaspoons cornstarch
3/4 cup orange juice
salt and freshly ground black pepper (to taste)
Garnish: mango, minced scallions, chopped and toasted peanuts,

In a large, nonstick skillet or wok over high heat, warm oil. Add chicken and saute until well browned. Stir in carrots, red pepper and onion, sauteing for about 5 minutes.

Mix together lime juice, chili sauce and chicken broth; add to skillet. Dissolve cornstarch into 2 tablespoons orange juice and mix into stir-fry. Add remaining orange juice and bring to a simmer. Cover, reduce heat to low and cook for 10 minutes. Season to taste. Serve over rice, passing garnish separately to be sprinkled on top. Serves 4.