1 lb boneless skinless chicken breast (4 Breasts)
1 red pepper
1 yellow pepper
1 green pepper
3 green onion
2/3 cup chicken stock
3 tablespoons sugar
2 tablespoons soya sauce
2 tablespoons rice vinegar or cider vinegar
4 teaspoons curry paste
4 teaspoons cornstarch
4 teaspoons vegetable oil
1 tablespoon minced gingerroot
1/4 cup cashew (optional)
1 Cut chicken into three 4 inch pieces.
2 Seed, core and cut peppers into 1-inch pieces.
3 Slice onions into 1 1/2-inch lenghts.
4 Peel and pit mangos and cut into 2/3-inch pieces.
5 Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.
6 In wok or skillet heat half of the oil over high heat; stir fry chicken for 4 minutes or until no longer pink inside.
7 Transfer to plate.
8 Add remaining oil to wok; stir-fry peppers for 2 minutes.
9 Stir in ginger, cook for 30 seconds.
10 Add stock mixture and chicken, cook stirring for 2 minutes or until sauce is thickened and chicken is hot.
11 Stir in onions and mango.
12 Sprinkle with cashews (if using).