Easy Mango Chicken Stir-Fry

Place all 'Mango Sauce' ingredients in a food processor or blender and blitz to create a smooth mango sauce. It should taste sweet, sour, and spicy. If too sour, add a bit more sugar. If too sweet or too salty, add a squeeze more lime juice. Note that these flavors (including the saltiness) will taste much milder later when distributed among the other ingredients. Set aside.

Place prepared chicken in a bowl and toss with soy sauce. Set aside to marinate. For the mango, scoop out the flesh of 1/2 to 1 mango, slicing it into bite-size cubes. Set aside. For the green onions, slice them up but keep the white separate from the green.

Warm a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the galangal/ginger and white parts of the green onion. Stir-fry 1 minute to release the fragrance, then add the soy-marinated chicken. Stir-fry 2-3 minutes, or until chicken turns opaque on all sides. When wok/pan becomes dry, add the sherry/mirin to keep ingredients frying nicely.

Add the red pepper, plus a little of the mango sauce (2 Tbsp. at a time, whenever pan becomes dry). Keep stir-frying in this way until chicken is opaque inside when sliced in half (total of 3 minutes).

Add remaining sauce and stir well. Bring dish to a gentle simmer for 1 minute, then add the fresh mango cubes. Switch off heat (avoid boiling the sauce, or you will lose all of that fresh mango flavor).

Taste-test the dish, adding more fish sauce for more flavor/saltiness, or more chili for more spice. If too salty or sweet for your taste, add another squeeze of lime juice. Top with the green tops of the spring onion plus a sprinkling of slivered almonds (if using), and serve with plenty of Thai jasmine rice . ENJOY!