1 tablespoon sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 cup chicken broth
1/4 cup teriyaki sauce
1/2 pound fresh snow peas, trimmed
2 large carrots, sliced diagonally
2 medium zucchini, sliced
1/2 cup chopped red onion
1/2 medium sweet red pepper, sliced
1 can (4 ounces) sliced water chestnuts, drained
2 tablespoons canola oil
1 pound finely chopped cooked chicken breast (about 3 cups)
2 medium mangoes, peeled and mashed
1/2 cup plum sauce
2 cups hot cooked brown rice
1/4 cup slivered almonds, toasted

1 tablespoon sugar 1 tablespoon cornstarch 1/2 teaspoon salt 1/2 cup chicken broth 1/4 cup teriyaki sauce 1/2 pound fresh snow peas, trimmed 2 large carrots, sliced diagonally 2 medium zucchini, sliced 1/2 cup chopped red onion 1/2 medium sweet red pepper, sliced 1 can (4 ounces) sliced water chestnuts, drained 2 tablespoons canola oil 1 pound finely chopped cooked chicken breast (about 3 cups) 2 medium mangoes, peeled and mashed 1/2 cup plum sauce 2 cup s hot cooked brown rice 1/4 cup slivered almonds, toasted

1. In a small saucepan, combine the sugar, cornstarch and salt; stir in broth and teriyaki sauce until smooth. Cook and stir until thickened. Set aside.

2. In a large skillet or wok, stir-fry the snow peas, carrots, zucchini, onion, pepper and water chestnuts in oil until crisp-tender. Add the chicken, mangoes and broth mixture; heat through. Stir in plum sauce. Serve with rice. Sprinkle with almonds. Yield: 6 servings.