Tangy Tropical Chicken

• 1 pound boneless skinless chicken breasts, cut into 1-inch strips
• 2 cups chopped peeled mangoes
• 1 medium onion, chopped
• 1 medium sweet pepper, sliced
• 1 garlic clove, minced
• 1 cup unsweetened pineapple juice
• 1 cup orange juice
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons Thai chili sauce
• 1/4 teaspoon pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Hot cooked rice and thinly sliced green onions

1. Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, green 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 until chicken is tender, 4-5 hours.
2. 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.

chicken breasts, mangoes, onion, sweet pepper, garlic, pineapple juice, orange juice, soy sauce, chili sauce, pepper, cornstarch, cold water, rice

Taken from www.tasteofhome.com/recipes/tangy-tropical-chicken/ (may not work)