Friday, February 25, 2011

Poultry and Mango Stir Fry

You can save a lot of time by buying a a jar of sliced mangoes from your grocer's produce department and using part of the fruit for this recipe. Store the remaining mangoes for up to 1 week in your refrigerator and enjoy them as a healthy snack.

Serves 4 (3/4 cup per serving)
Preparation Time: 10 minutes
Cooking Time: 8-10 minutes

1 lb. boneless, skinless chicken breast or turkey breast tenderloins, all visible fat removed
1 cup mango or peach chunks
Vegetable oil spray
2 Tbsp. Asian-style cooking sauce for chicken, vegetables, and meat, or sweet and sour sauce
1/4 cup sliced almonds, toasted

Rinse chicken and pat dry. cut into bite-sized pieces. If using canned fruit, drain it and pat it dry. Set aside.
Spray a large skillet with vegetable oil. Place over medium high heat. Add chicken to hot skillet. Cook 3 to 5 minutes or until tender and no longer pink. Remove from heat. Stir in sauce. Gently stir in mangoes or peaches. Return to heat; heat through, about 5 minutes.  Sprinkle each serving with 1 tablespoon almonds.

Nutrition Facts: (per serving)
Calories: 224
Protein: 26 g
Carbohydrate: 11 g
Cholesterol: 62 mg
Sodium: 199 mg
Total Fat: 8 g
Saturated Fat: 1 g
Polyunsaturated 2 g
Monosaturated 4 g

Source: American Heart Association - Quick & Easy Cookbook pg. 131

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