Mango Chicken

• 1 lb boneless skinless chicken breast (4 breasts)
• 1 red pepper
• 1 yellow pepper
• 1 green pepper
• 3 green onions
• 2 mangoes
• 2/3 cup chicken stock
• 3 tablespoons sugar
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar or 2 tablespoons cider vinegar
• 4 teaspoons curry paste
• 4 teaspoons cornstarch
• 4 teaspoons vegetable oil
• 1 tablespoon minced gingerroot
• 1/4 cup cashews (optional)

1. Cut chicken into three 4 inch pieces.
2. Seed, core and cut peppers into 1-inch pieces.
3. Slice onions into 1 1/2-inch lengths.
4. Peel and pit mangoes and cut into 2/3-inch pieces.
5. Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
6. In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.
7. Transfer to plate.
8. Add remaining oil to wok; stir-fry peppers for 2 minutes.
9. Stir in ginger, cook for 30 seconds.
10. Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
11. Stir in onions and mango.
12. Sprinkle with cashews (if using).

chicken, red pepper, yellow pepper, green pepper, green onions, mangoes, chicken stock, sugar, soy sauce, rice vinegar, curry paste, cornstarch, vegetable oil, gingerroot, cashews

Taken from www.food.com/recipe/mango-chicken-66799 (may not work)