Makes 4 servings
4 skinless, boneless chicken breasts
3/4 cup chopped red onion
1 mango, peeled and sliced
1 tablespoon vegetable oil
3 cups orange juice
3 tablespoons cornstarch
1/4 cup hot water
In a large skillet, brown the chicken breasts in oil till crispy and juices run clear. Add the red onion to the chicken. Saute for 2 to 3 minutes, stirring often. Add the orange juice, and bring to a boil. When the juice boils, add the mango slices. Turn down heat, and simmer for 2 minutes. Dissolve the cornstarch in hot water; stir into sauce. Stir till sauce thickens slightly.