Pre marinate chicken slices with a pinch of salt and pepper, the calamansi juice (or lemon juice if preferred). Marinate for at 15 to 30 minutes.
In a skillet over medium high heat, add the vegetable oil. When hot enough, add the chicken slices coated in cornstarch. Cook for 5 to 6 minutes till chicken is slightly crisp. Remove from pan and drain on paper towels to lessen fat. Discard excess vegetable oil from pan and leave only a tablespoon for stir fry.
Using the same pan, maintaining a medium high heat, stir fry the garlic, onions, ginger, green onions. Then add back the chicken slices. Add the mango juice, broth, soy sauce, bell pepper slices. Continue cooking till chicken is ready in about 15 minutes.
Towards the last 8 minutes of cooking, add the green beans, sliced mangoes, sugar and a drop of sesame oil. Mix well. Garnish with chopped green scallions. Serve hot and pour over steamed white rice.
COOK’S COMMENTS: I’ve cooked this dish using fresh pineapple chunks and pineapple juice. It was just as good!
*If calamansi, the Filipino lime is not available, use lemon juice instead. I buy frozen calamansi juice in the Asian groceries, in the Filipino aisle.