Step 1

Shake together all ingredients. 5 Spice Mango sauce- puree with an immersion blender.

Step 2

Use immediately or freeze for up to 3 months.

Step 3

Heat 1 tablespoon of oil in a non-stick pan or a wok. Add 4-6 cups of veggies such as bell pepper, broccoli, carrots, snap peas.  Cook for 5 or so minutes, until tender but crisp. Remove from the pan and set aside.

Step 4

Add another 1 tablespoon of olive oil to the pan. Cook 1 lb of chicken (cut into bite-sized pieces) for 5-7 minutes, until cooked through and no longer pink in the middle.

Step 5

Add the entire batch of stir fry sauce (thawed completely if you froze it). Cook for 1-2 minutes until heated through. Anything with cornstarch should be thickened at this point.

Step 6

Return the veggies to the pan and toss everything to coat in the sauce.

Step 7

Serve over rice.