Chicken and mango stir fry

Ingredients

250 g      chicken breasts, cut into strips
2             garlic clove, crushed
2             fresh red chilli,chopped finely
20    g     ginger, peeled and chopped
150  g     broccoli, broken into florets
150  g     peas
150  g     sweetcorn,
12     g    bamboo shoots
250   g    peeled and cubed mango
3 tbs       tomato puree
3 tbs       soy sauce
2 tsp       cornflower

method

1. Heat a large non stick frying pan or wok and spray it with low fat cooking spray.

2. Add the chicken strips and stir fry for 6 minutes until the chicken has browned evenly.

3. Add the garlic, chilli, ginger; broccoli, mange tout peas and baby sweetcorn, and stir fry for a further 5 minutes.

4. Add the bamboo shoots and mango, and heat through for 3 minutes.

5. Mix together the  tomato puree, soy sauce and cornflour; and add this to the pan.

6. Cook, stirring, until the sauce thickens. Spoon on to warmed plates and serve.