Thai Stir-Fry

[Andrew]

1 and 1/2 lbs chicken cut into strips
1 red pepper
2 heads of broccoli (cut into 2-3 cups of florets)
1 onion

Sauce made from:
1/2 cup water
Vegetable Oil (3 tbsp)
Spicy Thai Mango Sauce (6 oz bottle)
1/2 tsp marjoram
Several dash parsley flakes
Several dash basil

Use about 2/3 of the sauce in a hot saucepan or wok (it will make steam).  Add chicken and cook while stirring often about 6-10 minutes, until it is no longer pink inside and comes apart easily.  Take the chicken out and keep it warm.  Add in the pepper, broccoli, and onion and the rest of the sauce.  Stir-fry the vegetables until tender.  Mix the vegetables and chicken and serve over white rice.

Other possible additions:
Sliced carrots
Pineapple chunks
Water chestnuts