Ingredients Per Serving

• 8 Oz Chicken, sliced
• 1/3 Cup Bean Sprouts, mung bean
• 1/3 Cup Carrots, sliced
• 1/3 Cup Yellow Onions, large diced
• 1 Tb Canola Oil, or any vegetable oil
• 1/2  Tsp Ginger, minced
• 1/2 Tsp Garlic, minced
• 1  recipe Mango Sauce
• 1/2  Ea Mango, sliced
• 3 Ea Med. Thai Basil Leaves, thin strips
• 1/4  Ea Red Bell Pepper, thin strips

Directions

1. Mix all ingredients to Mango Sauce until sugar has completely dissolved and set aside.
2. Cornstarch Mixture : Mix Cornstarch with Water to make a thin paste then set aside.
3. Bring 3 cups of water to a rolling boil in a wok
4. Add Chicken to wok & return to a rolling boil until Chicken is ½ cooked (approx. 1 minute).
5. Drain Chicken well.
6. Rinse and dry wok well.
7. In a hot, smoking wok over high heat, add 1Tb Canola Oil.
8. Add Garlic, Yellow Onions and Ginger then stir-fry briefly to release the aromas.
9. Add Chicken, Bean Sprouts & Carrots, stir-fry briefly.
10. Add Mango Sauce and bring to a rolling boil until Chicken is done (appox. 1 minute).
11. Add Cornstarch Mixture a little at a time until sauce has reached a desired consistency.
12. Add Mango, Thai Basil & Red Bells, toss quickly.
13. Serve immediately.

Mango Sauce

• 1/2 Cup Orange Juice
• 1/2 Tb Sriracha, chili sauce (Huy Fung)
• 1/2 Tb Sugar
• 1 Tsp Kosher Salt
• 1½  Tsp Sake (Sho chiku Bai)

Emulsify all ingredients in a blender.

Cornstarch Mixture

• 1  Tb Cornstarch
• 2  Tb Water