Stir-Fried Chili Mango Chicken with Peppers

Steps

1. 1.In medium bowl, combine chicken (cut into 1" pieces), 1 Tbsp sherry, soy sauce, 1 1/2 tsp cornstarch, and 1/2 tsp salt until cornstarch is no longer visible. Set aside.
2. 2.In small bowl, combine broth, sriracha, remaining 1 Tbsp sherry, and remaining 1/2 tsp cornstarch. Set aside.
3. 3.Heat a flat-bottomed wok or skillet over high heat until drop of water evaporates within 1-2 sec of contact. Swirl in oil. Add ginger (minced) and stir-fry 10 seconds or until just fragrant.
4. 4.Push ginger to sides of wok and add chicken and spread evenly into one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute until chicken is no longer pink but not cooked through. Add bell peppers, and remaining 1/2 tsp salt.
5. 5.Restir broth mixture and swirl into wok and stir-fry 1 to 2 minutes or until chicken is just cooked through and peppers are tender-crisp. Remove from heat, add mango, and stir until just combined. Serve with rice.