Chicken, Bell Pepper and Mango Stir-Fry | RICARDO

Ingredients

• 1/2 cup (125 ml) low-sodium chicken broth
• 1/2 cup (125 ml) water
• 2 tbsp (30 ml) Vietnamese dipping sauce (nuoc-cham)
• 2 tbsp (30 ml) maple syrup
• 1 tbsp cornstarch
• 1/2 tsp (2.5 ml) Sriracha, or more to taste
• 1 lb (450 g) boneless, skinless chicken breasts
• 2 tbsp (30 ml) vegetable oil
• 2 celery stalks, thinly sliced
• 1 red bell pepper, seeded and julienned
• 1 ripe mango, peeled and diced
• Cilantro leaves, to taste