6 boneless, skinless chicken thighs

1 inch/2.5 cm piece fresh ginger root, grated

1 garlic clove, crushed

1 small red chili, deseeded

1 large red bell pepper

4 scallions

7 oz/200 g snow peas

3½ oz/100 g baby corn cobs

1 large, firm, ripe mango

2 tbsp sunflower oil

1 tbsp light soy sauce

3 tbsp rice wine or sherry

1 tsp sesame oil

Salt and pepper

Sliced chives, to garnish

Cut the chicken into long, thin strips and place them in a bowl.  Mix together the ginger, garlic, and chili, then stir the mixture into the chicken strips to coat them evenly.  Sliced the bell pepper thinly, cutting diagonally.  Trim the scallions and slice them diagonally.  Cut the snow peas and corn in half diagonally. 

Peel then mango and remove the pit, and slice it thinly.  Heat the oil in a large skillet or wok over a high heat.  Add the chicken and stir-fry for 4-5 minutes, or until it just turns golden brown.  Add the bell peppers and stir-fry for another minute.

Mix the soy sauce, rice wine or sherry, and sesame oil and stir the mixture into the wok.  Add the mango and stir gently for 1 minute to heat thoroughly.  Adjust the seasoning with salt and pepper to taste, garnish with the sliced chives, and serve immediately.