Tropical Chicken  Stir Fry

Source: Angela Lowry

1 1/2 lbs boneless, skinless chicken breasts, cut into 1/2-inch chunks

2 tsp oil

3 medium carrots, julienned or coarsely grated

2 medium red bell peppers, cut into 1/2 inch pieces

1 small onion, quartered

1/4 cup lime juice

1/4 cup chili sauce 

3/4 cup chicken broth

2 tsp cornstarch or arrowroot

3/4 cup fruit juice (mango, orange, even pear)

salt and freshly ground black pepper, to taste

garnish: 1 mango finely diced, 4 scallions, chopped, 1/4 cup toasted nuts, chopped

In a large, nonstick skillet or wok over high heat, warm oil. Add chicken and saute until well browned. Stir in carrots, red pepper and onion, sauteeing for about 5 minutes. Mix together lime juice, chili sauce and chicken broth; add to skillet. Dissolve cornstarch into 2 Tbsp juice and mix in to stir fry. Add remaining juice and bring to simmer. Cover, reduce heat to low and cook for 10 minutes. Season to taste. Serve over rice, passing garnishes separately to be sprinkled on top.