Mango Chicken

Adapted from Cooking Light. Serving size: 1 1/4 c. chicken mixture and 1 cup rice. 382 calories, 1.8 g fat, 64.7 g carbs, 49 mg cholesterol

• Ready In: 53 mins
• Serves: 4

Ingredients

• 3  tablespoons low sodium soy sauce
• 1  tablespoon honey
• 3⁄4 teaspoon ground ginger
• 3⁄4 teaspoon cornstarch
• 1⁄4 teaspoon paprika
•  black pepper
• 12  ounces boneless skinless chicken breasts, cut into 1/2-inch strips
• 3  cups  chopped bok choy
• 1  cup  sliced mushrooms
• 1  cup  chopped peeled mango
• 4  cups  hot cooked rice (seasoned)

Directions

1. Add the first 5 ingredients and approximately 1/8 to 1/4 teaspoon pepper to a small bowl; whisk until blended.
2. Sprinkle chicken with pepper.
3. Coat a large skillet with non-stick cooking spray; place skillet over medium-high heat until the skillet is hot.
4. Add chicken; stir/saute for 5 minutes or until done.
5. Add bok choy, mushrooms, and mango; stir/saute 2 minutes.
6. Stir in soy sauce mixture; bring to a boil; cook for 1 minute or until slightly thick.
7. Serve mixture over rice.