Chicken, Bell Pepper and Mango Stir-Fry

Ingredients

• • 1/2 cup (125 ml) low-sodium chicken broth
  • 1/2 cup (125 ml) water
  • 2 tbsp (30 ml) Vietnamese dipping sauce (nuoc-cham)
  • 2 tbsp (30 ml) maple syrup
  • 1 tbsp cornstarch
  • 1/2 tsp (2.5 ml) Sriracha, or more to taste
  • 1 lb (450 g) boneless, skinless chicken breasts
  • 2 tbsp (30 ml) vegetable oil
  • 2 celery stalks, thinly sliced
  • 1 red bell pepper, seeded and julienned
  • 1 ripe mango, peeled and diced
  • Cilantro leaves, to taste