- 3/4 pound(s) uncooked boneless skinless chicken breast(s), cut in bite-size strips (1/4-inch-thick)
- 2 Tbsp dry sherry, or white wine, divided
- 2 tsp low sodium soy sauce
- 2 tsp cornstarch, divided
- 1 tsp table salt, divided
- 1/3 cup(s) reduced-sodium chicken broth
- 1 Tbsp sriracha chili sauce
- 1 Tbsp peanut oil, or vegetable oil, divided
- 3 piece(s) ginger root, each the size of a quarter, peeeled, smashed
- 2 cup(s) green pepper(s), thinly sliced
- 1 cup(s) sweet red pepper(s), thinly sliced
- 1 large mango(es), ripe but firm, cut in 1/2-inch-thick slices
In a medium bowl, combine chicken, 1 Tbsp wine (or sherry), soy sauce, 1 1/2 tsp cornstarch and 1/2 tsp salt until cornstarch is no longer visible; set aside.
In a small bowl, combine broth, sriracha, remaining 1 Tbsp wine (or sherry) and 1/2 tsp cornstarch; set aside.
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in oil. Add ginger and stir-fry 10 seconds or until just fragrant.
Push ginger to sides of wok and add chicken and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute until chicken is no longer pink but not cooked through. Add bell peppers, and remaining 1/2 tsp salt.
Restir broth mixture and swirl into wok and stir-fry 1 to 2 minutes or until chicken is just cooked through and peppers are tender crisp. Remove from heat, add mango and stir until just combined.
Serving size: Yields 1 ¼ c per serving.
- If you can’t find a good mango, substitute a ripe, peeled peach or nectarine (sliced into thin wedges) in its place.