Mango Chicken

Cut the chicken thigh into bite-size pieces.

Marinate the chicken with cornstarch and set aside — the cornstarch locks in the juices, giving the chicken a nice, silky texture.

Quarter the onion.

Cut the red bell pepper into chunks.

Sliver the green bell pepper into 1-inch lengths.

Peel, pit, and cube the mango — slice off both sides away from the pit, score the flesh in a grid, then scoop out the cubes with a spoon. Use a ripe mango for the best sweet-tangy balance in the sauce.

In a bowl, mix the ketchup, chili sauce, oyster sauce, honey, mango juice, apple cider vinegar, sugar, and salt to make the sauce, adjusting sugar and salt to taste. Set aside.

Heat 1/2 tablespoon of the oil in a skillet over medium-high heat.

Stir-fry the onion, red bell pepper, and green bell pepper until fragrant and slightly charred. Remove from the skillet and set aside.

Heat the remaining oil in the same skillet.

Add the marinated chicken and cook until the surface turns white.

Add the mango cubes and stir continuously until well combined — don't overcook, or the mango will break apart and turn mushy.

Return the onion and bell peppers to the skillet, pour in the sauce, and toss everything together. Adjust salt and sugar to taste.

Dish out and serve immediately with steamed rice.