Chicken Mango Stir-fry

Description
Makes 4 servings.

Ingredients

 * 1 cup chicken broth, divided
 * 1/4 cup orange juice
 * 1 tablespoon low-sodium soy sauce
 * 1 tablespoon cornstarch
 * 1 teaspoon sugar
 * 1 tablespoon vegetable oil
 * 1 1/2 pounds boneless, skinless chicken breast cut into 1/4-inch strips
 * 1 jalapeno pepper, seeded and minced
 * 1 medium-size red bell pepper, cut into 1-inch squares
 * 1 1/2 cups diced fresh mangos* (about 2 medium)
 * 6 green onions, sliced
 * 2 cloves garlic, minced
 * 1/8 teaspoon ground cinnamon
 * 3 cups hot cooked rice

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