1 fresh jalapeno- stemmed, seeded, and cut into thin strips
1/4 cup snipped fresh cilantro
2 cloves garlic, minced
Lime wedges (optional)
1In a medium bowl, combine kiwi, mango, avocado, and lime juice. Cover and set aside.
2Place a chicken breast half between two sheets of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken until 1/2-inch thickness. Sprinkle chicken with salt and black pepper.
3In a very large nonstick skillet, heat oil over medium heat. Add chicken; cook for 8 to 10 minutes or until chicken is no longer pink, turning once halfway through cooking. Remove chicken from skillet; coarsely chop and keep warm.
4Add cumin seeds to the hot skillet. Cook about 30 seconds or until fragrant. Add drained stir-fry vegetables, the chile pepper, and garlic. Cook and stir over medium heat for 3 to 5 minutes or until heated through. Stir in cilantro.
5Divide pepper mixture among four serving plates. Top with chicken.
6Spoon mango mixture over chicken. If desired, garnish with lime wedges.