Ingredients for 4 servings:
1. 1 lb boneless skinless chicken breast (4 breasts)
2. 1 red pepper
3. 1 yellow pepper
4. 1 green pepper
5. 3 green onions
6. 2 mangoes
7. 2/3 cup chicken stock
8. 3 tablespoons sugar
9. 2 tablespoons soy sauce
10. 2 tablespoons rice vinegar or 2 tablespoons cider vinegar
11. 4 teaspoons curry paste
12. 4 teaspoons cornstarch
13. 4 teaspoons vegetable oil
14. 1 tablespoon minced gingerroot
15. 1/4 cup cashews

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 lengths.
4. Peel and pit mangoes 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).