Mango Chicken Stir Fry

Mangoes have been on sale for the last little bit and I’ve been looking for different things to do with them. Mango Cake is always a fun option, but this time I wanted something savory and light.I had some chicken breast pieces and bell peppers which also needed using so I put everything together to end up with a Mango Chicken Stir Fry. Let me tell you this is a magnificent combination. The dish is chewy and sweet and crunchy with a little bit of spice and goes great over a little baked rice. This was good enough that we ate mango chicken for dinner, and then again for lunch…and another lunch…every scrap was eaten. That’s one of the things I love, a food where the leftovers are just as desired as the first go around!

I found more mangoes on sale this week and I think we’ll be giving this mango chicken stir fry an encore.

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Mango Chicken Stir Fry

1 pound chicken breast, sliced

2 medium mangoes, cubed

1-2 bell peppers, cubed

1 medium white onion, sliced

1 can sliced water chestnuts

2-3 Tablespoons soy sauce

salt

pepper

garlic

ginger

Leftover Teriyaki sauce (optional but gives it a great flavor boost or you can use a dollop of Cornaby’s Peach Habanero sauce if you want more kick!)

Ultra Gel

Heat a large skillet or wok. When the pan is good and hot add 1-2 Tablespoons of oil. Add chicken and cook until mostly done. Add fruits and vegetables and cook until tender. Add soy sauce and spices and cook for 2-3 more minutes. Add Ultra Gel as needed to soak up extra liquids. It’s usually 1-2 Tablespoons depending on how juicy your mangoes are.

Serve warm over rice.

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