For the Chicken

• 1 lb boneless, skinless chicken breast (or thighs), cut into bite-size pieces

• 3 tbsp cornstarch

• 3 tbsp all-purpose flour

• 1 tbsp ginger garlic paste

• ½ tsp salt

• ½ tsp black pepper powder

• Oil, for frying

For the Sauce

• 1 tbsp oil

• 3 cloves garlic, minced

• 2 green chilies, chopped (adjust to taste)

• 1 small onion, sliced

• 1 small bell pepper, chopped

• 2 tbsp dark soy sauce

• 3 tbsp sweet chili sauce

• 1 tbsp Asian red chili paste

• 2 tbsp tomato ketchup

• 1 tbsp rice vinegar

• Salt, to taste

• ½ tsp black pepper powder

• 2 tsp cornstarch mixed with 3 tbsp water (slurry)

For Finishing

• 1 cup ripe mango, diced (fresh or thawed frozen)

• Chopped green onions, for garnish

Optional Vegetables

• Baby spinach, carrots, broccoli, snap peas, zucchini, mushrooms, etc.