Chicken Mango Basil Stir-Fry

• chicken broth↗1 1⁄4 cups
• soy sauce↗1⁄4 cup
• cornstarch↗5 teaspoons

  divided (you'll use part of it in the sauce and part for the chicken)

• rice vinegar↗1 tablespoon
• red pepper flakes↗1 pinch

  add more for extra heat

• sugar↗2 teaspoons
• chicken breasts, cut into bite-sized pieces↗1 1⁄2 - 2 lbs
• salt↗1 teaspoon
• pepper↗1⁄2 teaspoon
• vegetable oil↗2 teaspoons
• garlic cloves, minced↗4 cloves
• large mangoes, peeled, pitted and diced2 cup
• red bell pepper, stemmed, seeded and diced↗1 piece
• medium red onion, diced↗1 teaspoon
• fresh basil, torn into pieces↗1⁄4 cup
• cups white rice↗1 1⁄2
• optional ingredients
• cups pineapple (optional)↗1 1⁄2

Step-by-step instructions

1. 1

   In a small bowl or liquid measuring cup, whisk together the broth, soy sauce, 2 teaspoons cornstarch, vinegar, red pepper flakes and sugar until smooth. Set aside.

2. 2

   In a medium bowl, toss the chicken with 1 teaspoon salt, 1/2 teaspoon pepper and remaining 3 teaspoons cornstarch.

3. 3

   In a large 12-inch nonstick skillet, heat the 2 teaspoons oil over medium heat until hot and rippling. Add the chicken, breaking up any clumps, and cook until it is golden brown on all sides and just barely cooked through (it will cook a few minutes longer later in the recipe). Scrape the chicken onto a plate, keeping as much liquid in the skillet as possible.

4. 4

   Add the garlic, bell pepper, and onion and cook for 3-4 minutes, until the vegetables are crisp-tender.

5. 5

   Return the chicken and any accumulated juices to the skillet over medium heat. Whisk the sauce quickly before pouring it into the skillet. Add the mango (or pineapple). Cook, stirring constantly, while the sauce simmers and thickens, 1-2 minutes. Season with additional salt and pepper to taste, if needed.

6. 6

   Sprinkle with basil and serve over rice.