Cheever's Spicy Mango Chicken & Rice

The original recipe is from Chefs.com's newletter.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2 1⁄3 cups water
• 1 1⁄3 cups long grain rice
• 1  teaspoon olive oil
• 1  lb chicken, rinsed, cut to bite-size and patted dry (breast or leg)
• 1⁄2 lb broccoli, cut to bite-size
• 1⁄2 lb cauliflower, cut to bite-size
• 1  cup mango, peeled and chopped

• SAUCE

• 1  teaspoon  orange rind, grated
• 2⁄3 cup  orange juice
• 2  tablespoons light soy sauce
• 1  tablespoon light molasses
• 1  tablespoon  fresh gingerroot, peeled and grated
• 1  teaspoon  chili paste with garlic
• 1  tablespoon water
• 2  tablespoons cornstarch

• GARNISH

• 1 1⁄4 tablespoons sesame seeds

Directions

1. In a pot, boil water over high heat. When water is boiling, stir in rice. Immediately reduce heat to low, cover and simmer 20-25 minutes, or until rice is tender and liquid is absorbed. Set aside.
2. Meanwhile, mix the 8 sauce ingredients in a bowl and set aside.
3. In a non-stick skillet, heat oil over medium high heat.
4. Add chicken and sauté for 4-5 minutes or until meat is no longer pink, then transfer the chicken to a bowl and set aside.
5. In the same skillet, cook the vegetables (broccoli and cauliflower), 3-4 minutes or until crisp-tender. Transfer the vegetables to the bowl with chicken.
6. Stir sauce into skillet. Simmer 3-4 minutes until until thick and bubbling.
7. Return chicken and vegetables to skillet, stir to coat evenly.
8. Add mango and cook until heated through. Serve over rice.
9. Sprinkle with sesame seeds.