Mango-Chicken Stir-Fry

• 1 Tbsp. corn starch
• 1 Tbsp. reduced-sodium soy sauce
• 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
• 2 Tbsp. oil, divided
• 1-1/2 Tbsp. minced gingerroot
• 3 cups small broccoli florets
• 1 large mango, cut into 3/4-inch cubes Whole Foods 2 ea For $4.00 thru 02/09
• 1/4 cup Kraft Catalina Dressing
• 1 Tbsp. sweet chili sauce

1. Mix corn starch and soy sauce until blended.
2. Add to chicken in large bowl; toss to evenly coat.
3. Refrigerate 15 min.
4. Heat 1 Tbsp.
5. oil in nonstick wok on high heat.
6. Add chicken; stir-fry 2 min.
7. or until lightly browned.
8. Transfer to bowl; cover to keep warm.
9. Add remaining oil and ginger to wok; stir-fry on medium-high heat 30 sec.
10. Add broccoli; stir-fry 3 min.
11. Add mangos and chicken; stir-fry 2 min.
12. or until chicken is done.
13. Remove wok from heat.
14. Add dressing and chili sauce to ingredients in wok; toss to evenly coat chicken mixture.

corn starch, soy sauce, chicken breasts, oil, gingerroot, broccoli florets, mango, sweet chili sauce

Taken from www.kraftrecipes.com/recipes/mango-chicken-stir-fry-149102.aspx (may not work)