Chicken, Bell Pepper and Mango Stir-Fry

Instructions

1. 1

   In a bowl, whisk together the broth, water, dipping sauce, maple syrup, cornstarch and Sriracha. Set aside.

2. 2

   On a work surface, cut the chicken breasts in half horizontally, then cut into strips. Cut any long strips in half.

3. 3

   In a large non-stick skillet over high heat, cook half of the chicken pieces at a time in the oil on one side for 3 minutes or until nicely browned. Season with salt and pepper. Flip the chicken over and cook for another 2 minutes. Set aside on a plate.

4. 4

   Return all of the chicken to the skillet and add the sauce. Bring to a boil and let the sauce thicken slightly. Add the celery and bell pepper. Mix well to coat with the sauce. Adjust the seasoning.

5. 5

   Serve the stir-fry in bowls. Top with the mango and cilantro leaves. Serve with jasmine rice, if desired.