# Stir-Fried Chili Mango Chicken with Peppers

A fresh, flavorful wok stir-fry of chicken, bell peppers, and firm mango in a sriracha-spiked sauce.

Prep: 20 min · Cook: 4 min · Serves: 4

`quick` `stir-fry`

## Ingredients
- 1 lb boneless skinless chicken breast, cut into bite-size strips, 1/4-inch-thick
- 2 tbsp dry sherry, or white wine, divided
- 2 tsp soy sauce
- 2 tsp cornstarch, divided
- 1 tsp table salt, divided
- 1/3 cup chicken stock, reduced sodium
- 1 tbsp sriracha chili sauce
- 1 tbsp grapeseed oil, or vegetable oil, divided
- 3 each fresh ginger, quarter-size pieces, peeled and smashed
- 2 cup red bell pepper, thinly sliced
- 1 cup yellow bell pepper, thinly sliced
- 1 each mango, 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.