Chicken Mango Stir-fry

Makes 4 servings.

Ingredients

 * 1 cup chicken broth, divided
 * ¼ cup orange juice
 * 1 tablespoon low-sodium soy sauce
 * 1 tablespoon cornstarch
 * 1 teaspoon Sugar
 * 1 tablespoon vegetable oil
 * 1½ pounds boneless, skinless chicken breast cut into ¼-inch strips
 * 1 jalapeño pepper, seeded and minced
 * 1 medium-size red bell pepper, cut into 1-inch squares
 * 1½ cups diced fresh mangos* (about 2 medium)
 * 6 green onions, sliced
 * 2 cloves garlic, minced
 * ⅛ teaspoon ground cinnamon
 * 3 cups hot cooked rice

Directions

 * 1) Combine ¾ cup broth, orange juice, soy sauce, cornstarch and Sugar in small bowl; set aside.
 * 2) Heat oil in large skillet or wok over high heat until hot.
 * 3) Add chicken; stir-fry about 2 minutes or until chicken is no longer pink in center. Remove from skillet; keep warm.
 * 4) Add jalapeño, red pepper and remaining ¼ cup broth to skillet. Stir-fry 2 minutes. Add mangos, onions, garlic and cinnamon.
 * 5) Return chicken to skillet; stir well. Stir in broth mixture.
 * 6) Cook over high heat about 2 minutes or until thick and bubbly.
 * 7) Serve over hot rice.