Chicken with Curried Mango Sauce

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 4 (4 ounce)  boneless skinless chicken breast halves
• 1⁄2 teaspoon salt, divided
• 1  tablespoon  vegetable oil, divided
• 1  cup  chopped onion
• 1⁄2 cup  chopped red bell pepper
• 2  teaspoons  grated peeled fresh ginger
• 1  teaspoon curry powder
• 1⁄2 teaspoon ground coriander
• 2  cloves garlic, crushed
• 1 1⁄4 cups  reduced-sodium fat-free chicken broth
• 1 1⁄2 teaspoons cornstarch
• 1 1⁄3 cups  cubed peeled mangoes (about 1 large)
• 2  cups  hot cooked basmati rice
• 1⁄4 cup  thinly sliced green onion

Directions

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.