1 pound boneless, skinless chicken breasts or turkey breast tenderloins, all visible fat removed
1 cup mango or peach chunks
Vegetable oil spray
2 tablespoons Asian-style cooking sauce for chicken, vegetables and meat, or sweet-and-sour sauce
1/4 cup chopped Georgia pecans, dry-roasted
Rinse chicken and pat dry with paper towels. Cut chicken into bite-sized pieces.
If using canned fruit, drain it and pat it dry with paper towels. Set aside.
Spray a large skillet with vegetable oil spray. Place over medium-high heat. Add chicken to hot skillet.
Cook 3 - 5 minutes or until tender and no longer pink.
Remove from heat and stir in sauce.
Gently stir in mangos or peaches.
Return to heat; heat through, about 5 minutes.
Transfer to a serving dish and sprinkle with pecans.
Calories, 210; total fat. 7g; fiber. 2g; protein, 28g; saturated fat, 1g; sodium, 340 mg; carbohydrates, 10g; polyunsaturated fat, 2g; cholesterol, 66mg; monounsaturated fat, 3.5g
Courtesy of Pecan Commission