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Sweet and Sour Skillet Chicken

chicken - breast, chicken - other

2 boneless skinless chicken breasts; cut into strips
1/4 cup chicken stock
2 stalks celery; diagonally sliced
1 medium onion; thinly sliced lengthwise
1/2 sweet red and green pepper; cut into strips
1/3 cup pineapple or orange juice
2 tablespoons brown sugar; packed
2 tablespoons white vinegar
4 teaspoons cornstarch
1 tablespoon soy sauce
1/2 cup mango pieces or pineapple chunks
pinch (each) salt and pepper

In large nonstick skillet, bring chicken and stock to simmer over medium-high heat. Add celery, onion and sweet pepper; cook, stirring often, for about 5 minutes or until chicken is no longer pink inside and vegetables are almost tender-crisp. Mix together juice, brown sugar, vinegar, cornstarch and soy sauce until blended; stir into skillet and bring to boil. Cook, stirring, for about 2 minutes or until glossy and thickened. Add mango pieces, salt and pepper; simmer for about 2 minutes or until heated through. Total fat: 4 g

Contributor: Canadian Living Magazine (November, 1996)

Yield: 4 servings

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