Preparation Time: 15 min

Cooking Time: 35 min

2 tbsp       vegetable oil, divided

1 1/2 lbs   boneless skinless chicken breasts, cut into thin strips

2                red bell peppers, julienned

1                onion, peeled and sliced lengthwise into thick wedges

1                small fresh red chilli pepper, seeded and finely chopped (optional)

2 tbsp       fish sauce

2 tsp         reduced-sodium soy sauce

1 tsp          granulated sugar

2 cups      diced fresh or frozen mango, thawed

1/2 cup    unsalted dry-roasted cashew pieces

Salt and freshly ground black pepper

Serve over basmati or jasmine rice or whole wheat rotini. If desired, start the meal with snow peas and carrot sticks with ranch dip.

Heat a wok or large skillet over medium heat. Add 1 tbsp (15 mL) of the oil and swirl to coat the surface. When the oil is hot but not smoking, add chicken in batches and stir-fry until it turns white and is almost cooked through about 3 minutes. Remove each batch to a plate until all the chicken is cooked. Set aside.

Add the remaining oil, then the red peppers, onion and chilli pepper to the wok; stir-fry for 1 minute. Stir in fish sauce, soy sauce and sugar. Add chicken, mango and cashews; stir-fry for 10 to 15 minutes or until chicken is no longer pink inside. Season to taste with salt and pepper.

This recipe is not very saucy. If you want to add sauce, combine 1 cup (250 mL) chicken stock with 1 tbsp (15 mL) cornstarch. Add to the finished dish and heat to thicken. Taste and adjust seasoning with salt and pepper. Fresh or canned pineapple chunks can replace the mango.