1. Sprinkle chicken with 1/4 teaspoon salt. 2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. 3. Add the chicken; cook 3 minutes on each side or until done. 4. Remove from pan; keep warm. 5. Heat 2 teaspoons oil in pan over medium-high heat. 6. Add chopped onion and bell pepper; saute 5 minutes, stirring occasionally. 7. Add 1/4 teaspoon salt, ginger, curry, coriander, and garlic, and saute 30 seconds. 8. Combine broth and cornstarch, and add to pan. 9. Bring to a boil, and cook 1 minute, stirring constantly. 10. Remove from heat. 11. Stir in mango. 12. Spoon rice onto each of 4 plates; top with chicken. 13. Spoon sauce over chicken; sprinkle with green onions. ---------------------------------------------------------------------------
Nutrition
Ingredients
