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Slice chicken into 1/2 inch strips.
Heat 2 Tablespoons oil in skillet and cook red pepper over medium heat and stir for 1 minute. Reserve peppers in a small bowl.
Add another 2 Tablespoons oik to the skillet and cook 1/2 of the chicken until cooked through about 3 minutes. Transfer to a bowl and cook the remaining chicken with more oil.
Return the chicken and peppers to the skillet and add the soy and vinagrette to heat.
Serve on lettuce garnished with Mango Avacado and sprinkled with Sesame seeds. Can be served on Rice pilaf
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ellenmstar 5 years agoA good dish when Mangos are in season, can be made ahead and taken on a picknic [I posted this recipe.]