Mango chicken

2 tablespoons groundnut oil;

1 tablespoon freshly grated root ginger;

31⁄2 oz skinless chicken breast fillets, cut into thin slices;

1 tablespoon Shaohsing rice wine or dry sherry;

1 green chilli, deseeded and finely chopped;

1 red pepper, deseeded and cut into 1×1inch chunks;

7 fl oz pureed mangoes (1 large mango, peeled, stoned, sliced and blended);

5 fl oz pineapple juice, or, if using tinned mangoes, syrup from the tin;

1 tablespoon light soy sauce;

1 pinch of ground black pepper;

1⁄2 fresh mango, peeled, stoned and sliced;

steamed jasmine rice to serve.

Add the chilli and red pepper and stir-fry for 1 minute.
Add the mango puree and the juice and season the dish with the soy sauce and pepper. Let the liquid bubble and reduce for 1 minute.
Finally, add the fresh mango slices and stir-fry for 30 seconds. Transfer to a serving dish and serve immediately with steamed rice.