Ingredients 1 lb boneless skinless chicken breast (4 Breasts) 1 red pepper 1 yellow pepper 1 green pepper 3 green onion 2 mango 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) Directions 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).