Marinate the Chicken: In a medium bowl, toss the chicken pieces with 1 tbsp soy sauce, 1 tbsp cornflour, and the white pepper. Mix well until the chicken is evenly coated. Set aside for at least 10 minutes while you prepare everything else.

Prepare the Sauce: In a small bowl or jug, whisk together all the sauce ingredients: 60ml soy sauce, lime juice, honey, rice vinegar, sesame oil, and 1 tsp cornflour. Whisk until the cornflour is fully dissolved.

Prepare the Vegetables and Mango: Have your minced garlic, grated ginger, sliced red pepper, chopped spring onions, and diced mango ready and in separate bowls near your hob.

Cook the Chicken: Heat the oil in a wok or large frying pan over a medium-high heat. Once shimmering, add the marinated chicken in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary. Fry for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.

Sauté the Aromatics and Vegetables: Reduce the heat to medium. Add the garlic, ginger, and the white parts of the spring onions to the same pan. Stir-fry for about 30 seconds until fragrant. Add the sliced red pepper and cook for 3-4 minutes, stirring frequently, until it is crisp-tender.

Combine and Add the Sauce: Return the cooked chicken to the pan with the vegetables. Give the sauce a quick re-whisk and pour it all over the chicken and peppers. Stir everything together and let it bubble for 1-2 minutes until the sauce thickens and becomes glossy. What works best for me is watching for the moment the sauce just starts to cling to the chicken.

Add the Mango: Gently fold in the diced mango and the green parts of the spring onions. Cook for just one more minute—you only want to warm the mango through, not cook it until it breaks down.

Serve: Remove the wok from the heat. Garnish with the chopped fresh coriander and toasted sesame seeds. Serve immediately with steamed rice or noodles.