Indian Mango Chicken

1 lb boneless, skinless chicken thighs, fat trimmed, cut bite-size
1 Tbsp flour
2 tsp oil
1 red pepper, cut in thin strips
1 jar (15 oz) Patak’s Mango Chicken Cooking Sauce
1 mango, peeled and diced (or 11/4 cups diced bottled mango)
1/4 cup chopped mint or cilantro

PREPARATION
1. Put chicken and flour in a plastic food bag; shake to coat.

2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sauté 5 minutes or until browned and cooked through. Remove to a plate with a slotted spoon.

3. Add red pepper to skillet; sauté 4 minutes until crisp-tender. Add sauce and bring to a boil. Stir in chicken, mango and mint; remove from heat.