1 tbsp vegetable oil
1 lb boneless chicken breast or thighs, 1 inch cubes
1/2 onion, chopped
1 green and red pepper, sliced
2 tsp minced ginger
1 ripe mango, peeled and sliced
1/3 cup chicken stock
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 1/2 tbsp brown sugar
1 tsp curry powder
1 tbsp cornstarch
Heat vegetable oil in a skillet on medium high heat, add chicken and cook. Set aside.
In a medium bowl, mix together soy sauce, vinegar, chicken stock, curry powder, brown sugar, and corn starch.
Add the onion to the skillet used previously and cook until translucent and soft. Add the bell peppers and cook for about 2 minutes. Add the ginger and cook for 1 minute.
Stir in the sauce mixture and cooked chicken. Cook until caramelized and thickened. Add mango and cook until heated through.
Serve with rice.