Instructions: 1. Cut chicken into 3/4-inch pieces. Seed, core and cut peppers into 1-inch pieces.

2. Slice onions into 1-1/2-inch lengths. Peel and pit mango; cut into 3/4-inch pieces.

3. Whisk together stock, sugar, soy sauce, vinegar, cornstarch and curry paste.

4. In wok or skillet, heat half of the oil over high heat; stir-fry chicken for 4 minutes or until no longer pink inside. Transfer to plate.

5. Add remaining oil to wok; stir-fry peppers for 1-1/2 minutes.

6. Stir in ginger; cook for 30 seconds.

7. Add stock mixture and chicken; cook, stirring, for 2 minutes or until sauce is thickened and chicken is hot.

8. Stir in onions and mango. Sprinkle with cashews.

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