Yield:  6 servings

Ingredients:

1 lb boneless skinless chicken breast (about 4 small)
1 red pepper
1 yellow pepper
1 green pepper
3 green onions
1 large mango
2/3 cup chicken stock
2 tbsp honey
2 tbsp soy sauce
2 tbsp rice vinegar (or cider vinegar)
4 tbsp curry paste
4 tsp cornstarch
4 tsp olive oil
1 tbsp minced gingerroot
¼ cup cashews (optional)

Instructions:

1. Cut chicken into one inch pieces.
2. Seed, core and cut peppers into one inch pieces.
3. Slice onions into 1 ½ inch pieces.
4. Peel and pit mango, and cut into small pieces.
5. Whisk together stock, honey, 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. Transfer to plate.
7. Add remaining oil to wok. Stir-fry peppers for 2 minutes.
8. Stir in ginger. Cook for 30 seconds.
9. Add stock mixture and chicken. Cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
10. Stir in onions and mango.
11. Sprinkle with cashews (if using).

Nutrition Facts (estimated):

Serving: 1 serving