Cook rice as directed on package.

Meanwhile, cut chicken into 1/4 inch slices and place into a mixing bowl. Add 1 tablespoon white wine vinegar, soy sauce, 1 1/2 teaspoons cornstarch and 1/2 teaspoon salt. Mix well until fully combined and no cornstarch is visible.

In a separate bowl, combine broth, Sriracha sauce, 1 tablespoon white wine vinegar, and 1/2 teaspoon corn starch. Set aside.

Heat wok over medium heat; add oil and swirl to coat pan.  Add ginger and chicken.  Stir and cook until chicken is no longer pink.

Slice peppers and add to wok; season with 1/2 teaspoon salt. Stir broth that had been placed aside and add to wok. Be sure chicken cooks through and sauce thickens. Remove from heat and stir in 1 cup chopped mango.

Serve chicken over rice with any remaining mango pieces on the side.