1red bell pepperseeded and cut into bite-sized pieces
1jar mango chutney8 oz, or 1 cup of your own homemade Mango Chutney
¼tspred pepper flakesjust a pinch!
1mangopeeled, seeded, and diced
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.
This is a very basic stir fry. Try incorporating in more veggies, like broccoli, snap peas, or bamboo shoots! Just add them in at the same time you add the red bell peppers. Easily make this dish vegan by swapping the chicken for firm tofu. Marinade and cook as you would the chicken. Not feeling stir fry? The marinaded chicken is also good on its own! Just grill it and put it over a salad, on a sandwich, or eat it plain.