1 tbsp corn oil

6 skinless, boneless chicken thighs

1 ripe mango

2 garlic cloves, crushed

8 oz/22 g leeks, shredded

1 ¾ cups bean sprouts

2/3 cup mango juice

1 tbsp white wine vinegar

2 tbsp clear honey

2 tbsp tomato ketchup

1 tsp cornstarch

Heat the oil in a preheat wok or large skillet.  Cut the chicken into bite-size cubes.  Add to the wok and stir-fry over high heat for 10 minutes, tossing frequently until the chicken is cooked through and golden in color. 

Peel, pit, and lice the mango and add to the wok with the garlic, leeks, and beans sprouts.  Stir-fry for an additional 2-3 minutes, or until softened. 

Mix the mango juice, vinegar, honey, ketchup, and cornstarch together.  Pour into the wok and stir-fry for an additional 2 minutes, or until the juices being to thicken.

Transfer to a warmed serving plate and serve immediately.