Mango Chicken With Plum Sauce

• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/2 cup chicken broth
• 1/4 cup teriyaki sauce
• 1/2 pound fresh snow peas, trimmed
• 2 large carrots, sliced diagonally
• 2 medium zucchini, sliced
• 1/2 cup chopped red onion
• 1/2 medium sweet red pepper, sliced
• 1 can (4 ounces) sliced water chestnuts, drained
• 2 tablespoons canola oil
• 3 cups cubed cooked chicken breasts
• 2 medium mangoes, peeled and mashed
• 1/2 cup plum sauce
• 2 cups hot cooked brown rice
• 1/4 cup slivered almonds, toasted

1. In a small saucepan, combine the sugar, cornstarch and salt; stir in broth and teriyaki sauce until smooth. Cook and stir until thickened. Set aside.
2. In a large skillet or wok, stir-fry the snow peas, carrots, zucchini, onion, pepper and water chestnuts in oil until crisp-tender. Add the chicken, mangoes and broth mixture; heat through. Stir in plum sauce. Serve with rice. Sprinkle with almonds.

sugar, cornstarch, salt, chicken broth, teriyaki sauce, snow peas, carrots, zucchini, red onion, sweet red pepper, water chestnuts, canola oil, chicken breasts, mangoes, plum sauce, brown rice, slivered almonds

Taken from www.tasteofhome.com/recipes/mango-chicken-with-plum-sauce/ (may not work)