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Makes 4 servings.



  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.