Malaysian Mango Chicken Curry

Ingredients

• 1 tablespoon vegetable oil
• 0.5 pound skinless, boneless chicken breast, cubed
• 0.5 cup chicken stock
• 1.5 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon cider vinegar
• 1 tablespoon cornstarch
• 1 teaspoon curry powder
• 0.5 onion, diced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 2 teaspoons minced fresh ginger root
• 1 mango, peeled and cubed

Steps

1. Heat oil in a large skillet over medium-high heat and stir in chicken breast. Cook and stir chicken in hot oil until no longer pink in the center. Transfer cooked chicken to a plate.
2. Meanwhile, whisk together chicken stock, brown sugar, soy sauce, vinegar, cornstarch, and curry powder in a small bowl until well combined. Set aside.
3. Cook and stir onion in the same skillet over medium heat until onion is softened and turns translucent, about 5 minutes. Stir in green and red bell peppers and cook for 2 minutes. Add ginger and cook for 1 more minute.
4. Stir in chicken stock mixture and cooked chicken. Cook until sauce is thickened. Add mango and cook until mango is heated through.