Chicken, Bell Pepper & Mango Stir Fry

Ingredients

• 1/2 a cup of chicken stock
• 1/2 a cup of water
• 2 tablespoons of nuoc cham (vietnamese dipping sauce)
• 2 tablespoons of maple syrup
• 1 tablespoon of corn starch
• 1/2 a teaspoon of sriracha
• 1lb/450g of boneless & skinless chicken breasts
• 2 tablespoons of canola oil
• 2 stalks of diced celery
• 1 julienned bell pepper
• 1 ripe mango, peeled and diced
• Coriander for garnishing

Directions

1. Whisk the stock, water, nuoc cham, maple syrup, corn starch and sriracha together in a small bowl and set aside for later.
2. Butterfly the chicken breasts in half and then cut into strips the size of tenders. Then, cut those tenders in half.
3. Set a wok or pan on high heat, pour the oil into the pan and sear the chicken breasts in 2 batches for 3 minutes or until it starts to brown. Salt & pepper them and continue cooking.
4. After 2 minutes, pour the sauce around the rim of the wok and turn off the heat when the sauce thickens and bubbles. Add the celery and bell peppers into the mix when you do and let the residual heat cook the vegetables.
5. Taste for seasoning and serve on top of rice with coriander garnishing.

Notes

• The maple syrup can be substituted with honey