Chicken, leek and mango stir-fry

What you need (to serve 4)

• 1 tbsp olive oil
• 4 chicken breasts
• 1 ripe mango
• 2 cloves garlic, crushed
• 225g/8 oz leeks, shredded
• 100g/3and a half oz beansprouts
• 150ml/Quarter pint mango juice or apple and mango juice
• 1 tbsp white wine vinegar
• 2 tbsp clear honey
• 2 tbsp tomato ketchup
• 1 tsp cornflour

What to do

1. Heat the olive oil in a large preheated wok.
2. Using a sharp knife, cut the chicken into bite-sized cubes.
3. Add the chicken to the wok and stir-fry over a high heat for 10 minutes, tossing frequently until the chicken is cooked through and golden in colour.
4. Meanwhile, peel and slice the mango.
5. Add the garlic, leeks, mango and beansprouts to the wok and stir-fry for a further 2-3 minutes or until softened.
6. Mix together the mango juice, white wine vinegar, clear honey and tomato ketchup with the cornflour in a measuring jug.
7. Pour the mango juice and cornflour mixture into the wok and stir-fry for a further 2 minutes, or until the juices start to thicken.
8. Transfer to a warmed serving dish and serve immediately.