Tropical Chicken Stir Fry

Ingredients:

1 1/2 lbs boneless, skinless chicken breasts, cut into 1/2-inch chunks
2 tsp peanut oil
3 medium carrots, julienned or coarsely grated
2 medium red bell peppers, cut into 1/2 inch pieces
1 small onion, quartered
1/4 cup lime juice
1/4 cup chili sauce
3/4 cup chicken broth
2 tsp cornstarch
3/4 cup orange juice
- salt and freshly ground black pepper, to taste
- garnish: 1 mango finely diced, 4 scallions, chopped, 1/4 cup toasted peanuts, chopped

Servings: 4

Nutritional analysis per serving: calories: 383.3 grams of fat: 10.5

Instructions:
In a large, nonstick skillet or wok over high heat, warm oil. Add chicken and saute until well browned. Stir in carrots, red pepper and onion, sauteeing for about 5 minutes. Mix together lime juice, chili sauce and chicken broth; add to skillet. Dissolve cornstarch into 2 Tbsp orange juice and mix into stir fry. Add remaining orange juice and bring to simmer. Cover, reduce heat to low and cook for 10 minutes. Season to taste. Serve over rice, passing garnishes separately to be sprinkled on top.