Mango Chicken Stir-Fry

Makes 4 servings.

Ingredients

nonstick cooking spray
1 pound boneless, skinless chicken
breasts, cut into bite-size chunks
¼ cup pineapple juice
3 tablespoons low-sodium soy sauce
¼ teaspoon ground ginger
1 red bell pepper, cut into
bite-size strips
2 mangos, pitted and cut into
bite-size strips
¼ cup toasted, slivered almonds
ground black pepper to taste
2 cups cooked brown rice


Preparation

1.  Spray a large wok or skillet with nonstick cooking spray.
2.  Sauté chicken over medium-high heat until cooked through, about 10 minutes.
3.  In a small bowl, stir together pineapple juice, soy sauce, and ginger. Add sauce and bell pepper to the skillet.
4.  Cook and stir for about 5 minutes until peppers are crisp-tender.
5.  Add the mango and almonds to the wok or skillet and cook until hot. Season with ground black pepper to taste.
6.  Serve each cup of stir-fry over ½ cup of brown rice.