Mango Chicken Stir Fry

Ingredients

• 375g Chicken, Breast, Fillets, Skinless & Boneless, Raw, Average
• 7ml Sauce, Soy, Average
• 1g Salt, Table, Average
• 1 Tsp/5g Corn Starch, No Brand
• 1½ Tsps/0.75g Sweetener, Granulated, Silver Spoon
• 10ml Vinegar, Cider
• 7g Ketchup, Tomato, Average
• 25ml Water, Mineral Or Tap
• 1 Tsp/5ml Oil, Red Palm & Canola, Carotino
• 1 Med/160g Peppers, Green, Raw, Unprepared, Average
• 1 Med/160g Peppers, Red, Raw, Unprepared, Average
• 1 Tbsp/5g Ginger, Ground, Average
• 1 Clove/3g Garlic, Raw, Average
• 25g Shallots, Raw, Average
• 2 Mangos/414g Mango, Ripe, Raw, without Peel & Stone, Flesh Only, Average
• 1 Serving/5g Coriander, Leaves, Fresh, Average

Method

Preparation:

Prepare and combine sliced chicken and marinade ingredients (1 1/2 teaspoons soy sauce, 1/4 teaspoon salt, pinch white pepper, and 1 teaspoon cornstarch) and marinate for 30 minutes.

Combine sauce ingredients (2 teaspoons cider vinegar, 1 1/2 teaspoons ketchup,
1 1/2 teaspoons sugar, 2 tablespoons water) and set aside.

Prepare peppers and slice into strips
Peel ginger and chop to preferred size
Prepare and slice and remove the stone in the mango

Method:

1. In non-stick skillet or wok, heat oil over high heat. Add chicken and stir-fry for 3 minutes or until chicken just turns opaque.
2. Add peppers, ginger, garlic and shallots and stir-fry for 1 minute. Add sauce ingredients and stir to mix until sauce is slightly thickened, about 1 minute.
3. Add mangoes and mix gently for 1 minute until heated through.