Chicken, Bell Pepper and Mango Stir-Fry
Chicken, Bell Pepper and Mango Stir-Fry
Ingredients
- 1/2 cup (125 ml) low-sodium chicken broth
- 1/2 cup (125 ml) water
- 2 tbsp (30 ml) Vietnamese dipping sauce (nuoc-cham)
- 2 tbsp (30 ml) maple syrup
- 1 tbsp cornstarch
- 1/2 tsp (2.5 ml) Sriracha, or more to taste
- 1 lb (450 g) boneless, skinless chicken breasts
- 2 tbsp (30 ml) vegetable oil
- 2 celery stalks, thinly sliced
- 1 red bell pepper, seeded and julienned
- 1 ripe mango, peeled and diced
- Cilantro leaves, to taste
Instructions
- In a bowl, whisk together the broth, water, dipping sauce, maple syrup, cornstarch and Sriracha. Set aside.
- On a work surface, cut the chicken breasts in half horizontally, then cut into strips. Cut any long strips in half.
- 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.
- 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.
- Serve the stir-fry in bowls. Top with the mango and cilantro leaves. Serve with jasmine rice, if desired.
Chicken, Bell Pepper and Mango Stir-Fry