2 tablespoons peanut oil
1/2 cup chopped onion
1 clove garlic
2 Tbsp fresh grated ginger
1 pound chicken breasts cut into 1/2 stir-fry size pieces
1 large red bell pepper sliced
1 large mango
2 Tbsp low sodium soy sauce
2 tsp hot pepper sesame oil
1/4 cup chicken stock
1 Tbsp cornstarch
1 Tbsp sesame seeds

Heat oil in skillet over medium heat. Add garlic, onion and ginger. Saute about 3 minutes until tender. Add chicken and stir-fry approximately 7-8 minutes until no longer pink. Add the red-bell pepper.

Meanwhile make the sauce. Slice the mango into thin strips, reserving the liquid into a small bowl. Add soy sauce, chicken stock and hot pepper sesame oil. Stir in cornstarch.

Pour the sauce into the skillet and allow to cover all the chicken. Add the mango to the skillet, stir and serve.

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