You can save a lot of time by buying a jar of sliced mangoes in your grocer’s produce department and using part of the fruit for this recipe. Store the remaining mangoes for up to 1 week in your refrigerator and enjoy them as a healthy snack.

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 sliced almonds, toasted

Cut chicken into bite-size pieces.
If using canned fruit, drain it and pat it dry. Set aside.
Spray a large skillet with vegetable oil. Place over medium-high heat. Add chicken to hot skillet. Cook 3 to 5 minutes or until tender and no longer pink in center. Remove from heat. Stir in sauce. Gently stir in mangoes or peaches. Return to heat; heat through, about 5 minutes. Sprinkle each serving with 1 tablespoon almonds.