Mango Sauce for Chicken

INGREDIENTS

2 (350 g) boneless skinless chicken breasts
½ (70 g) green bell pepper, sliced
1 Tablespoon extra virgin olive oil
½ cup (120 ml) low sodium chicken broth, or vegetable stock
2 (350 g) mangoes, pitted, peeled, divided use
1 medium (140 g) orange, peeled
1 Tablespoon (5 g) fresh ginger root, ⅛ inch thick

DIRECTIONS

1. Pound chicken breasts to 1/4-inch (.6 cm) thick. Sauté chicken with green peppers in olive oil. Remove the saucepan from the heat and keep it warm.
2. To make the sauce, place chicken stock, one mango, orange, and ginger into the Vitamix container and secure the lid.
3. Start the blender at its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
4. Blend for 1 minute or until smooth.
5. Pour into a saucepan with the chicken and green pepper. Simmer for 5-8 minutes or until sauce thickens.
6. Cube remaining mango, add to sauce and take off heat. Season with your favourite hot sauce, black pepper. Serve over rice.