¼cuplow-sodium soy sauce, substitute tamari for gluten-free
5teaspoonscornstarch, divided (you'll use part of it in the sauce and part for the chicken)
1tablespoonrice vinegar
Pinchof red pepper flakes, add more for extra heat
2teaspoonsgranulated sugar
1 ½ - 2poundsboneless skinless chicken breasts, cut into bite-sized pieces
2teaspoonsvegetable or coconut oil
4garlic cloves, finely minced or pressed
1largemango, peeled, pitted and diced or (1 to 1 1/2 cups pineapple)
1red bell pepper, stemmed, seeded and diced
1mediumred onion, diced or cut into thin strips
¼cupfresh basil, torn into pieces
Hot, cooked rice, quinoa or noodles for serving
Instructions
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.
In a medium bowl, toss the chicken with 1 teaspoon salt, 1/2 teaspoon pepper and remaining 3 teaspoons cornstarch.
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.
Add the garlic, mango, bell pepper, and onion and cook for 3-4 minutes, until the vegetables are crisp-tender.
Return the chicken and any accumulated juices to the skillet over medium heat. Whisk the sauce quickly before pouring it into the skillet. Cook, stirring constantly, while the sauce simmers and thickens, 1-2 minutes. Season with additional salt and pepper to taste, if needed.
Sprinkle with basil and serve over rice, noodles, quinoa or by itself.