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Mango Chicken Stir-fry

Serves 3.

Ingredients:

1 red onion, chopped
2 red bell peppers, cubed
2 mangos, peeled and cubed—or 2 cups frozen mango cubes
1 package firm tofu
1 8 oz. can crushed pineapple
1/2 tsp. crushed red pepper
1 6 oz. can pineapple juice
1 tsp. chili sauce (such as Sriracha)
3 T soy sauce
1 T honey (optional)
6 T water
3 T rice vinegar
1 1/2 T cornstarch dissolved in warm water
Chopped cilantro, for garnish

Directions:

Heat a little oil in wok or large frying pan.
Add red onion and cook 1 min. (until slightly soft)
Add red bell pepper and cook 30 sec.
Add mango, tofu, crushed pineapple and crushed red pepper, and cook, stirring, 1 minute.
Add next 5-6 ingredients (pineapple juice through rice vinegar, with optional honey). Stir thoroughly, then cover and simmer for 7-10 minutes.
Add cornstarch-water and bring back to a simmer, and cook 1 min. or until sauce thickens.

Serve over steamed white rice.

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