Stir-Fried Chili Mango Chicken with Peppers
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Uncooked boneless skinless chicken breast
¾ pound(s), cut into thin strips
Less sodium soy sauce
2 tsp
Sherry wine (dry)
2 Tbsp, or dry white wine
Cornstarch
2 tsp
Table salt
1 tsp
Chicken broth
⅓ cup(s)
Sriracha hot sauce
1 Tbsp
Peanut oil
1 Tbsp, or canola oil
Fresh ginger
6⅔ gm, or 3 quarter-size slices, peeled, smashed
Bell pepper
2 item(s), medium, green variety, thinly sliced
Bell pepper
1 item(s), medium, red variety, thinly sliced
Mango
1 large, firm-ripe, seeded, peeled and cut into 1/2-inch slices
Instructions
1
Toss together chicken, soy sauce, 1 tablespoon sherry, 11⁄2 teaspoons cornstarch, and 1⁄2 teaspoon salt in medium bowl until cornstarch is dissolved; set aside.
2
Stir together broth, Sriracha, remaining 1 tablespoon sherry, and remaining 1⁄2 teaspoon cornstarch in small bowl; set aside.
3
Heat wok or 12-inch skillet over high heat until drop of water sizzles in pan. Add oil, swirling to coat pan. Add ginger and stir-fry until fragrant, about 10 seconds. Push ginger to side of wok; add chicken strips and spread to form single layer. Cook undisturbed 1 minute, allowing chicken time to sear. Stir-fry until chicken is no longer pink but not cooked through, about 1 minute. Add green and red bell peppers and remaining 1⁄2 teaspoon salt.
4
Stir broth mixture again and add to wok; stir-fry until chicken is just cooked through and peppers are crisp-tender, about 2 minutes. Remove wok from heat; add mango and toss until combined.
5
Serving size: 1 1/4 cups
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