Xiang Mang Chao Ji Liu

Dice the fresh chicken meat into small, uniform cubes approximately 1 cm in size. Pat dry with paper towels to remove excess moisture.

Peel and cut the mango into 1 cm cubes, discarding the pit. Dice the green pepper and red pepper into similar-sized pieces after removing seeds and membranes.

Slice the spring onion into 2 cm lengths, separating the white and light green parts from the dark green tops.

Heat a wok or large skillet over high heat until smoking. Add a thin coating of oil and swirl to coat evenly.

Add the diced chicken to the hot wok and stir-fry for 3-4 minutes until the outside is sealed and cooked through, breaking up any clumps.

Push the chicken to the side of the wok, add the chopped garlic to the center, and stir for 30 seconds until fragrant.

Add the red and green pepper pieces to the wok and stir-fry for 2 minutes until slightly softened but still crisp.

Gently fold in the mango cubes and the white and light green parts of the spring onion, tossing gently for 1 minute to combine without breaking the mango.

Season to taste with salt and white pepper if desired. Finish with the dark green spring onion tops and toss once more.

Transfer to a serving plate immediately while the ingredients are still warm and the mango maintains its shape.