- Cut mango into bite-size pieces.
- Remove pepper seed, core and cut into 1-inch slices.
- Whisk together chicken stock, sugar, soy sauce, vinegar, curry paste and cornstarch.
- In wok heat oil over high heat; add ginger root and stir fry. Add chicken for 4 minutes or until no longer pink inside.
- Add in peppers and mango and mix well, cook for 30 seconds.
- Add stock mixture. Continue cooking for 2 minutes or until sauce is thickened.
- Optional to sprinkle with cashew nuts.
