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Photo of Stir-Fried Chili Mango Chicken with Peppers by WW

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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