ingredients

• 1/3  cup  bottled mango chutney, snipped
• 2  teaspoons  Asian chili garlic sauce
• 1  teaspoon  minced fresh ginger
• 2  cloves  garlic, minced
• 2  teaspoons  cooking oil
• 1  to 3  small dried hot chile peppers
• 1  pound  skinless, boneless chicken breast halves, cut into 3/4- to 1-inch pieces
• 1    red sweet pepper, cut into 1- to 2-inch strips
• 2  cups  hot cooked rice
• 1    mango, seeded, peeled, and cut into thin strips

directions

1. For sauce, in a small bowl, combine chutney, chili garlic sauce, ginger, and garlic; set aside. In a large wok or very large nonstick skillet, heat oil over medium-high heat. Add chile peppers; cook and stir for 10 seconds.* Add chicken; cook and stir for 3 to 4 minutes or until no longer pink. Push chicken to edges of pan. Add sweet pepper strips. Cook and stir for 1 minute. Add sauce, stirring to coat all, and heat through. Serve over rice and top with mango strips. Makes 4 servings.

*Note: Be sure area is well ventilated when cooking the hot peppers.