• 1 14 oz can chicken broth, divided
• 3 tsp low-sodium soy sauce
• 4 tsp cornstarch
• 2 tsp sugar
• 1/2 cup orange juice
• 1/2 tsp cinnamon
• 2 Tbsp peanut oil, divided
• 2 lb pork tenderloin - fat trimmed and 3/4“ cubed (easiest partly frozen)
• 1 Anaheim chili pepper - seeds & membrane removed - diced
• 1 jalapeno pepper - seeds & membrane removed - diced
• 2 tsp crushed garlic
• 1/2 tsp crushed hot pepper flakes
• 1 1/2 cups (2 med) fresh ripe mango - skinned and diced
• 10 green onions - thinly sliced
• 4 cups cooked rice or noodles or rice noodles (30min soak)

1. Combine 1 1/2 cup of chicken broth, soy sauce, cornstarch, sugar, orange juice and cinnamon in small bowl; set aside.
2. Heat 1 Tbsp of peanut oil in large hot wok or heavy nonstick skillet. Add pork cubes and stir-fry 2-4 min or until lightly browned and mostly done. Remove from wok and set aside.
3. Add remaining 1 Tbsp peanut oil to wok. Stir in peppers, garlic and crushed hot pepper flakes. Stir the chicken broth-cornstarch mixture and add to wok and cook until thickened, 1-2 min. Add the remaining chicken broth.
4. Add the diced mango, return partially cooked pork to wok, sprinkle with green onion slices and cook about 1 min or until sauce is bubbly and pork is done. Serve immediately over rice or noodles. Optionally stir in rice noodles (30 min. soaked) with final ingredients and cook 3-4 min.

Serves: 6      Total cook time: 10min + optional 30 min rice noodle soak