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1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon dried thyme or 3/4teaspoon chopped fresh thyme
1 pinch ground nutmeg
1 pinch cayenne pepper
4 boneless skinless chicken breasts, about 1 lb
2 teaspoons margarine (becel)
1 ripe but firm mango, peeled and cut into chunks
2 green onions, thinly sliced
salt
1/4 cup chopped fresh coriander
1/2 limes, juice of
1. In a small dish stir together spices.
2. Sprinkle both sides of chicken breasts with spice mixture.
3. Heat margarine in a large nonstick frypan over medium high heat.
4. Add chicken breasts and cook, turning occasionally, until both sides are deep golden brown and chicken is no longer pink inside, about 10 to 15 minutes.
5. Add mango and green onions.
6. Cook, stirring, just until heated through, about 1 minute.
7. Remove from heat.
8. Sprinkle with salt, coriander and squeeze lime over.
9. Serve immediately.

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quote:

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Ingredients:

3 boneless, skinless chicken breasts, cubed
1 red onion, chopped
2 red bell peppers, cubed
2 mangos, peeled and cubed
1 8oz. can crushed pineapple
1/2 tsp. crushed red pepper
1 6oz. can pineapple juice
3 T soy sauce
6 T chicken broth
3 T rice vinegar
1 1/2 T cornstarch dissolved in warm water

Directions:

Heat a little oil in wok or large frying pan.
Add chicken and cook until the outsides are white.
Add red onion and cook 1 min. (until slightly soft)
Add red bell pepper and cook 30 sec.
Add mango, crushed pineapple and crushed red pepper, and cook, stirring, 1 minute.
Add next 4 ingredients (pineapple juice through rice vinegar). Stir thoroughly, then cover and simmer for 10-12 minutes.
Add cornstarch-water and bring back to a simmer, and cook 1 min. or until sauce thickens.

Serve over steamed white rice.

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