Ingredients

The following ingredients have 4 Servings
  • 1.5 lbs skinless chicken breast (about 4 pieces)
  • 1 Tbsp flavorless oil (like canola)
  • 2 Tbsp sriracha sauce
  • 1 Tbsp white vinegar
  • 2 tsp shredded fresh ginger
  • 1 red bell pepper (seeded and cut into bite-sized pieces)
  • 2 cloves garlic (minced)
  • 1 jar mango chutney (8 oz, or 1 cup of your own homemade Mango Chutney)
  • ¼ tsp red pepper flakes (just a pinch!)
  • 1 tsp white vinegar
  • 1 Tbsp sriracha sauce
  • 1 mango (peeled, seeded, and diced)
  • 3 cups rice

Instruction

  • Cut chicken into strips or bite-sized pieces, then combine with oil, sriracha, white vinegar, and ginger. Place in a ziploc baggie or airtight container and set in refrigerator for 2 hours (longer is okay).
  • Begin cooking rice (according to instructions on package) to ensure it is done in time.
  • Cook chicken in a wok or frying pan over medium heat until almost fully cooked (about 5 minutes), then add red bell pepper and continue cooking until peppers are soft (3 minutes).
  • Add remaining ingredients (except the mango) and stir well. Simmer about 3 more minutes, until sauce begins to bubble.
  • Stir in diced mango and remove from heat.
  • Scoop a mound of rice into each serving dish and top with stir fry.