Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch strips2 cups chopped peeled mangoes1 medium onion, chopped1 medium sweet red pepper, sliced1 garlic clove, minced1 cup unsweetened pineapple juice1 cup orange juice1/4 cup reduced-sodium soy sauce2 tablespoons Thai chili sauce1/4 teaspoon pepper2 tablespoons cornstarch2 tablespoons cold waterHot cooked rice and thinly sliced green onions
Preparation
Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low 4-5 hours or until chicken is tender.
Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.
