Chicken with Curried Mango Sauce

Ingredients

• 4 (4 ounce)  skinless boneless 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. 1

   Sprinkle chicken with 1/4 teaspoon salt.

2. 2

   Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.

3. 3

   Add the chicken; cook 3 minutes on each side or until done.

4. 4

   Remove from pan; keep warm.

5. 5

   Heat 2 teaspoons oil in pan over medium-high heat.

6. 6

   Add chopped onion and bell pepper; saute 5 minutes, stirring occasionally.

7. 7

   Add 1/4 teaspoon salt, ginger, curry, coriander, and garlic, and saute 30 seconds.

8. 8

   Combine broth and cornstarch, and add to pan.

9. 9

   Bring to a boil, and cook 1 minute, stirring constantly.

10. 10

    Remove from heat.

11. 11

    Stir in mango.

12. 12

    Spoon rice onto each of 4 plates; top with chicken.

13. 13

    Spoon sauce over chicken; sprinkle with green onions.