You will need

1lb. corn fed chicken, cubed
1 large carrot
1/2 red sweet bell pepper
1/2green sweet bell pepper
4oz. bamboo shoots
1 large mango, just ripe and firm, cut into chunks
4 Tablespoons of vegetable oil

Marinade

1/2 teaspoon of baking soda
1 Tablespoon of sugar
1 egg white, lightly beaten
salt
water

Sauce

1 teaspoon of sugar
1 Tablespoon light soy sauce
1 Tablespoon oyster sauce
1 Tablespoon sesame seed oil
1 Tablespoon rice wine
1/2 Tablespoon cornstarch or potato flour mixed with a little water

What to Do:

1)Mix the marinade ingredients thoroughlyand mix well with chicken pieces. Leave to marinate for 30 minutes.
2)Trim and peel the carrot; cut into matchstick strips a little less than an inch long. Cut the pepper and bamboo into strips to match the carrots. Cut the mango flesh into small, fairly thin pieces as neatly as possible.
3) Heat the oil in a wok and fry the chicken pieces for 2 minutes. Remove and drain well.
4) Rinse and dry wok. Add the chickn and the vegetables, and stir in all the sauce ingredients except the cornstarch. Stir-fry briefly and add the cornstarch to the sauce to thicken.
Enjoy!