Step 1

1 Cut the chicken into bite-size strips

Step 2

2 (At this point, the raw chicken could be divided evenly among four large freezer-safe plastic food storage bags

Step 3

3 )

Step 4

4 Combine the mango and cranberries in a large bowl, then cover with the boiling water; let sit for 3 minutes, then add the chutney, vinegar, onion, garlic, sesame oil, curry powder and mango nectar or water (to taste); mix well

Step 5

5 (At this point, the sauce could be cooled completely, then divided evenly among the bags containing the chicken, to be sealed and frozen

Step 6

6 ) Add the chicken and stir to coat

Step 7

7 Transfer the chicken and sauce to a large skillet over medium heat (depending on the size of your skillet, you may need to cook in two batches)

Step 8

8 Cook for 15 to 20 minutes, until the meat is thoroughly done yet tender

Step 9

9 If you'd like more sauce, add mango nectar or water

Step 10

10 Serve hot