Mango Chicken

Ingredients

• 1 tablespoon cornstarch 
• 1 cup fat-skimmed chicken broth 
• 1 tablespoon ginger fresh minced
• 1 teaspoon ground cinnamon 
• 0.3 cup juice of lime 
• 1.3 cups apricot-mango nectar 
• 4 servings salt 
• 32 oz boned frozen

Equipment

• frying pan

Directions

1. Place chicken in an 11- to 12-inch frying pan.
2. Add mango nectar, broth, lime juice, ginger, and cinnamon. Cover and bring to a boil over high heat. Reduce heat and simmer until meat is no longer pink in center of thickest part (cut to test), 15 to 20 minutes total.
3. Transfer chicken to a platter and keep warm.
4. Boil pan juices over high heat, uncovered, until reduced to 1 cup, about 5 minutes.
5. Mix cornstarch with 3 tablespoons water, pour into sauce, and stir until boiling.
6. Pour over chicken.
7. Add salt to taste.