Spicy Mango Chicken (omg, make plenty!)

Canola Oill, 2 tbsp (remove)
Sesame Oil, 1 tbsp (remove)

Chicken Breast, no skin, 24 ounces
Flour (optional), 2 Tablespoons
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Mangos, 2 fruit, skinned and chopped into 1" pieces, about 2 cups (Frozen mango chunks also works great!)
Green Green Pepper, 1 large cut into strips
Red Bell Pepper, 1 large, cut into strips
Onions, raw, 1 med. sliced
Jalepenos, 2 sliced (seeds removed optional if you want it with less heat)
Garlic, 3 cloves, minced or 2 teaspoons
Fresh Basil, about 10 leaves, shredded
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Sauce: (if you don't have all these, just use what you have until it tastes salty/sweet!)
1/4 Cup Dark corn syrup
*Soy Sauce, .5 tbsp (optional)
Kikkoman Lite Teriyaki Sauce, 1/8 cup
Classic StirFry Sauce-1tbsp, 1/8 Cup

Serve with Jasmine enriched long grain rice, Mahatma, cooked, about 3 cups for 1/2 cup servings

Slice chicken into small thin pieces which will cook quickly. Place chicken pieces in a bowl. Salt and pepper the chicken. Sprinkle flour over it and stir to coat. (The flour is entirely optional, it's just as good without flour and you'll save a few calories).

Chop mango and set aside.

In another bowl, place onion, bell pepper and jalepeno.

Heat canola oil in a wok. add chicken and cook, stirring occasionally until browned and cooked thoroughly. You may have better results to cook the chicken in batches. You can also use chicken broth to save fat if desired.

When all the chicken is cooked, add the garlic and sesame oil. Stir. Add vegetables and continue to cook another 5 minutes until softened slightly. Add mango and basil leaves and cook 2 more minutes.

Remove from heat, pour the sauce over all and stir to coat.
Serve with Steamed Jasmine Rice.

Makes about 6 servings - about 1 cup each, with 1/2 cup of Rice each