Stir-fried Chicken with Mango
Serves 4

Chicken and Marinade:
3/4 lb (375 g) boneless, skinless chicken breast, sliced
1 1/2 teaspoons (7 mL) soy sauce
1/4 teaspoon (1 mL) salt
pinch white pepper
1 teaspoon (5 mL) cornstarch

Sauce:
2 teaspoons (10 mL) cider vinegar
1 1/2 teaspoons (7 mL) ketchup
1 1/2 teaspoons (7 mL) sugar
2 tablespoons (25 mL) water

1 star anise
1 tablespoon (15 mL) canola oil
1/2 medium green bell pepper, sliced
1/2 medium red bell pepper, sliced
1 tablespoon (15 mL) grated ginger
1 teaspoon (5 mL) garlic
1 large shallot, chopped
2 large mangoes, peeled, pitted, thinly sliced
16 toasted pecan halves
2 sprigs cilantro

Combine chicken and marinade ingredients and marinate for 30 minutes. Combine sauce ingredients and set aside. Break off radial pieces of star anise and discard woody centre. Gently press with knife to crack lightly.
In non-stick skillet or wok, heat oil and star anise over high heat. Add chicken and stir-fry for 3 minutes or until chicken just turns opaque.

Add peppers, ginger, garlic and shallots and stir-fry for 1 minute. Add sauce ingredients and stir to mix until sauce is slightly thickened, about 1 minute. Add mangoes and mix gently for 1 minute until heated through. Garnish with pecans and cilantro and serve.