Chicken

• 1 ¼ lbs chicken breasts, (organic)
• ⅓ cup white flour
• 2 tbsp olive oil

Fruit and Veggies

• 2 tbsp olive oil
• 2 tbsp shallot, chopped
• 1 orange bell pepper, julienne or diced
• 2 jalapeno pepper, julienne or diced
• 1 cloves garlic, pressed
• 2 tbsp fresh ginger, peeled and grated or minced
• 1 mango, peeled, pitted and chopped

Sauce

• 1 tbsp soy sauce
• 1 tbsp Sriracha
• 1 tbsp Shaoxing wine (紹興酒)
• 1 tbsp lime juice
• 1 tbsp sesame oil

Garnish

• 1 tbsp fresh cilantro, chopped

Combine soy sauce, Sriracha, wine, and sesame oil in a measuring cup and mix. Prepare fruit and veggies. Cut chicken into pieces, trimming fat as required, coat with flour in plastic bag. Add 2 tbsp oil to large non-stick skillet and preheat over medium heat. Heat 2 tbsp olive oil in wok, add shallots and peppers, sauté for a few minutes. Add ginger and garlic, sauté for a couple minutes. Place chicken into skillet and turn up heat to medium-high. Cook chicken until almost done, flipping once and breaking up bunches to ensure even cooking. Add chicken and sauce mixture to wok, stir-fry for a couple minutes. Add Mango and stir-fry for 1 minute. Serve over rice, garnish with cilantro.