Mango Chicken Stir Fry

A simple and flavorful stir fry that's sure to please. K-12 Crediting: 1/4 cup fruit, 4 oz. meat/meat alternative, 1 cup vegetables, 2 oz. grain.

Total Time:
20 minutes

Servings:
4

Ingredients

2 Tablespoons canola oil

1 lb boneless skinless chicken breasts cut bite sized

1 cup DOLE Chef-Ready Cuts Mango Cubes

2 cups frozen stir-fry vegetables

2 cups red bell pepper diced

2 teaspoons minced ginger

2 teaspoons minced garlic

1 cup low-sodium stir-fry sauce

2 Tablespoons sesame seeds

as needed salt and pepper

4 cups cooked rice

Add 1 Tbsp canola oil to a large skillet or wok over high heat.
Add chicken and season with salt and pepper, cook for 3-5 mins and remove from skillet when cooked through.
Add remaining canola oil to pan and add stir fry blend, red bell pepper and mango, cook until tender and thawed, add ginger and garlic and cook for an additional minute.
Add chicken back to the pan and stir to combine.
Add stir-fry sauce and bring to a boil, toss well to coat. Let boil for 1 minute.
Serve over 1 cup rice and garnish each bowl with 1/2 Tbsp of sesame seeds.