Mango Chicken Stir Fry

12 oz. skinless, boneless chicken breast halves or thighs
1/2 C. reduced-sodium chicken broth
2 tsp. finely shredded lime peel or orange peel
2 Tbsp. line juice
2 tsp. brown sugar
2 tsp. curry powder
1 tsp. cornstarch
1 large red onion, sliced (abt 1C.)
2 cloves garlic, minced
2 tsp. peanut oil or cooking oil
2 C. chopped, peeled mango or papaya
2 C. hot cooked rice
lime peer, cut into fine strips (optional)

1. Rinse chicken; pat dry with paper towels.  Cut chicken into bite-size strips; set aside.

2. For sauce, stir together broth. the shredded lime peel, lime juice, brown sugar, curry powder, and cornstarch in a small bowl; set aside.

3. Spray an unheated wok or 12-in skillet with nonstick spray.  Pre-heat over medium heat.  Add onion and garlic; stir-fry about 3 minutes or until crisp-tender. Remove from wok.

4. Pour oil into hot wok.  Add the chicken; stir fry for 2-3 minutes or until chicken is tender and no longer pink.

5. Push chicken from center of wok.  Stir sauce; pour into center of wok.  Cook and stir until thickened and bubbly.  Return onion mixture to the wok.  Add mango.  Stir to coat all ingredients with sauce.  Cook and stir about 2 minutes more until  through.  Serve over hot cooked rice.  Garnish with the strips of lime peel, if desired. 

4 servings, Cal=287, Fat=5g, Carbs=40g, Fiber=2g, Protein=20g, Sodium=125mg