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   Ingredients :
5 chicken fillets or 6 chicken thighs, skinless
˝ teaspoon grated fresh ginger
1 garlic clove, crushed
1 chili, seeded and deveined, rinsed and chopped
1 large red pepper, seeded and deveined, cut in strips, diagonally
1 medium white onion, peeled and thinly sliced
1 ˝ snow peas, halved diagonally
1 cup baby corn, cooked and halved
1 mango, peeled, pitted and chopped
2 tablespoons vegetable oil
1 tablespoon soy sauce
3 tablespoons rice vinegar or sherry
3 tablespoons rice vinegar or sherry
1 teaspoon sesame oil


Cut chicken into long thin strips and place them in a bowl. Combine ginger, chili, and stir into chicken.

Heat oil in a large skillet or wok over high heat. Once oil is hot, add chicken and sauté stirring for 5 minutes or until chicken starts to brown. Add red pepper and sauté 4 minutes more. Stir in onion, baby corn, snow peas and sauté, stirring, 1 minute more. Add soy sauce, rice vinegar and sesame oil. Stir well.

Add mango and stir for 1 minute. Correct seasoning and serve immediately.
        4 servings
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