Ingredients
-
4
-
1/2
-
1
-
1
-
1/2
-
2
-
1
-
1/2
-
2
-
1 1/4
-
-
-
-
-
Directions
Chicken with Curried Mango Sauce,,This recipe came from Cooking Light magazine so I knew I would like it. It was wonderful! I didn’t have any red bell pepper so I put in a little jar of pimentos and served it over brown rice. My husband raved over it! It’s easy and quick to make.,Awesome recipe! My husband is a very picky eater and he was really impressed when I made this! Thank you!! I didn’t have nay green onion or coriander on hand, and used garlic powder, but it still turned out amazing! Definitely a five star recipe!
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Steps
|
1
Done
|
Sprinkle Chicken With 1/4 Teaspoon Salt. |
|
2
Done
|
Heat 1 Teaspoon Oil in a Large Nonstick Skillet Over Medium-High Heat. |
|
3
Done
|
Add the Chicken; Cook 3 Minutes on Each Side or Until Done. |
|
4
Done
|
Remove from Pan; Keep Warm. |
|
5
Done
|
Heat 2 Teaspoons Oil in Pan Over Medium-High Heat. |
|
6
Done
|
Add Chopped Onion and Bell Pepper; Saute 5 Minutes, Stirring Occasionally. |
|
7
Done
|
Add 1/4 Teaspoon Salt, Ginger, Curry, Coriander, and Garlic, and Saute 30 Seconds. |
|
8
Done
|
Combine Broth and Cornstarch, and Add to Pan. |
|
9
Done
|
Bring to a Boil, and Cook 1 Minute, Stirring Constantly. |
|
10
Done
|
Remove from Heat. |
