Sensitive chunks for the poultry synergy with sharp peppers and nice mangoes within this stir-fry that is colorful. Alternative half the purple bell pepper with environmentally friendly bell pepper for a very dish that is colorful.
Nutrients suggestions per portion: Calories 387, carb 47 grams, soluble fbre 7 grams, proteins 31 grams, complete Fat 9 grams, saturated fats 2 g,Trans Fat 0 grams, cholesterol levels 68 milligrams, salt 496 milligrams
Mango Poultry Stir-Fry Dish
Allows 4 portions. 1 glasses per portion.
Prep energy: a quarter-hour
Prepare times: a quarter-hour
Nonstick spray that is cooking
1 lb boneless, skinless poultry tits, clipped into bite-size chunks
glass pineapple fruit juice
3 tablespoons soy sauce that is low-sodium
tsp crushed ginger
1 bell that is red, slashed into bite-size strips
2 mangoes, cut and pitted into bite-size strips
glass toasted, slivered almonds
Ground pepper that is black flavor
2 cups prepared rice that is brown
Spray a wok that is large skillet with nonstick preparing squirt.
Saut chicken over medium-high temperatures until prepared through, about 15 minutes.
In a bowl that is small blend along pineapple liquid, soya sauce, and ginger.
Include bell and sauce pepper into the skillet.
Prepare and blend for around five minutes until peppers were crisp-tender.
Include the mango and almonds into the skillet or wok and prepare until hot. Period with crushed pepper that is black flavor. 6. provide each cup stir-fry over cup brown grain.