If you have time, tenderize the chicken by slicing the breasts sideways.

Lay the severed breasts on a paper towel covered cutting board and place a piece of plastic wrap on top. Give them about 15 good whacks with a heavy object.

Sprinkle one side of each tenderized chicken piece with some dried ginger (about 1 tsp. total), pepper and a little salt.

Heat up some oil in a wok pan or large, deep skillet. When the oil is hot, add the chicken.

Cook the chicken on medium-high heat for 2 minutes. Then flip over for an additional 2 minutes.

Next, place a lid on them, turn off the heat, and let them rest 5 minutes. Then set them aside.

Slice up your 2 bell peppers, chop up your bunch green onions (minus the hairy top!) and mince the 4 garlic cloves.

Using your chicken juices at the bottom of the pan, turn your heat back up to medium. Cook up the peppers, onions and garlic for another 5 minutes until glistening and tender.

Cut up your mango fruit into slices and divide them in half - puree one half using a blender, food processor (or by hand) and chop up the other half.

With the heat on medium, add your mango puree, chopped mango slices, cut up chicken, 2 Tablespoons red chili sauce, ½ Tablespoon soy sauce and half the can of coconut milk to your peppers and onions.

Give it all a stir and let it simmer for 5 minutes.

If necessary, add more spice or salt depending on taste.

Can garnish with some fresh cilantro and serve immediately over rice or noodles or set aside and re-heat later for dinner time.