1/3 cup mango chutney 
2 tablespoons low-sodium soy sauce 
1 tablespoon dry sherry 
2 teaspoons dark sesame oil, divided 
1 pound pork tenderloin, cut into 1-inch strips 
4 cups broccoli florets 
1 tablespoon water 
2 cups fresh bean sprouts 
2 garlic cloves, minced 
1 (8-ounce) can sliced water chestnuts, drained 
