It is officially summer here in the Upper Midwest -took long enough this year. With summer sun, heat, and bar-b-q's comes light summer cuizine; beyond salads and the lemonade stands I found this wonderful dish that includes summery/tropical vitamin packed fruits.
2 lbs skinless, boneless chicken breast, cubes
1 tablespoon grated ginger root
1/2 teaspoon grated lime peel
1/2 teaspoon grated orange peel
1 tablespoon lime juice
1 tablespoon lemon juice
2 green onions, minced
1 glove garlic, minced
2 tablespoons olive oil
1 cup chicken broth
1 tablespoon soy sauce
1 lemon, very thinly sliced
2 tablespoons cornstarch
1 cup cubed mango
1/2 teaspoon sugar
1/4 teaspoon cinnamon
Sauté the chicken, ginger root, lime peel, orange peel, lime juice, lemon juice, onions, and garlic in the olive oil until the chicken is white. Add the chicken broth, soy sauce, and lemon. Stir; simmer for 15 minutes. Mix the cornstarch with 3 tablespoons water until smooth. Add the chicken a little bit at a time, storing constantly. Mix in mango, cinnamon, and sugar. Simmer until the mango is warm and the sauce is thick.
Try it on a bed of rice, couscous, or other grain. (Serves 4)
