Marinade Ingredients

• 1/2 tsp sugar
• 1/2 tsp salt
• 1/4 tsp of black pepper
• 1 tsp cornstarch
• 1/3 cup of plain yogurt (optional – I like to marinate chicken breast in yogurt to make it more tender)

Sauce Ingredients

• 2-3 tbsp tomato puree, or tomato ketchup
• 2 tbsp sweet chili sauce
• 1 tbsp oyster sauce
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp honey
• 2-3 tbsp of water
• 1/2-1 tsp apple cider vinegar or balsamic vinegar
• sugar and salt to taste

Main Ingredients

• 8 oz skinless boneless chicken breast, cut into bite-size pieces
• 2 tbsp oil
• 1/2 small onion, quartered
• 1/2 small red bell pepper, cut into chunks
• 1/2 small green bell pepper, slivered into 1-inch lengths
• 1 medium ripe green mango, peeled, pitted and slivered
• 1/2 medium mango, peeled and cut into stripes for garnish

Marinate chicken pieces with Marinade ingredients for 10 – 20 minutes. Meanwhile mix the Sauce ingredients in a bowl. Set aside. Heat up some oil in a wok, stir-fry onions, red and green bell peppers until fragrant and slightly charred. Dish up and set aside. Heat up 2 tablespoons of oil in a wok, toss in marinated chicken pieces and mango. Stir and cook for about a minute or until chicken starts to stick to the bottom of the wok. Cover wok and simmer on medium-high heat for another 2 minutes to draw the mango juice out. Remove wok cover, add in the sauce mixture, stir well and bring it to a quick boil. Cover wok, turn heat to medium-low and let it simmer until the chicken is thoroughly cooked. Toss in veggies, stir well, and add salt and sugar to taste. Serve over white rice.