A fresh, flavorful wok stir-fry of chicken, bell peppers, and firm mango in a sriracha-spiked sauce.
Prep: 20 minCook: 4 minServes: 4
quickstir-fry
Ingredients
- 1 lbboneless skinless chicken breast, cut into bite-size strips, 1/4-inch-thick
- 2 tbspdry sherry, or white wine, divided
- 2 tspsoy sauce
- 2 tspcornstarch, divided
- 1 tsptable salt, divided
- 1/3 cupchicken stock, reduced sodium
- 1 tbspsriracha chili sauce
- 1 tbspgrapeseed oil, or vegetable oil, divided
- 3 eachfresh ginger, quarter-size pieces, peeled and smashed
- 2 cupred bell pepper, thinly sliced
- 1 cupyellow bell pepper, thinly sliced
- 1 eachmango, large, ripe but firm, cut into 1/2-inch-thick slices
Steps
- 1.In a medium bowl, combine the chicken, 1 tbsp of the sherry, soy sauce, 1 1/2 tsp of the cornstarch, and 1/2 tsp of the salt until the cornstarch is no longer visible; set aside. In a small bowl, combine the broth, sriracha, remaining 1 tbsp sherry, and remaining 1/2 tsp cornstarch; set aside.
- 2.Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in the oil. Add the ginger and stir-fry until just fragrant, about 10 seconds.
- 3.Push the ginger to the sides of the wok and add the chicken, spreading it evenly into one layer. Cook undisturbed for 1 minute so the chicken begins to sear, then stir-fry until the chicken is no longer pink but not cooked through, about 1 minute. Add the bell peppers and remaining 1/2 tsp salt.
- 4.Restir the broth mixture and swirl it into the wok. Stir-fry until the chicken is just cooked through and the peppers are tender-crisp, 1 to 2 minutes. Remove from heat, add the mango, and stir until just combined.