Chicken in Mango Curry Sauce

Sprinkle chicken with 1/4 teaspoons of salt. Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for 3 minutes on each side or until done. Remove chicken from pan and keep warm.

Heat 2 teaspoons of oil in pan over medium-high heat. Add chopped onion and bell pepper, saute for 5 minutes, stirring occasionally. Add 1/4 teaspoon salt, ginger, curry, coriander and garlic and saute for 30 seconds. Combine broth and cornstarch, and add to pan. Bring to boil and cook 1 minute stirring constantly until the sauce thickens a bit. Remove from heat and stir in mango.

Spoon rice onto each of 4 plates and top with chicken. Spoon sauce over chicken and sprinkle with green onions.