1. Combine the chicken pieces with soy sauce and black pepper. Marinate for 30 minutes or preferably for 2-3 hours.
2. Combine together the mango chutney , dark soy sauce and scotch bonnet pepper in a small dish and leave to one side.
3. Heat a wok or deep frying pan. Add 2 teapoons of vegetable oil. When hot add the garlic, ginger and onion. Fry for 3 seconds on a high heat. Add the peppers and continue to fry for a further 1 minute. Remove to a plate and leave to one side.
4. Add the remaining 2 teaspoons of vegetable oil. When very hot add the chicken. Spread out into a single layer and cook undisturbed for 1 minute until the chicken in seared. Return the onion mixture and stir fry for 1-2 minutes.
5.Add the mango chutney mixture and mango pieces and stir fry for 1-2 minutes.
6.Stir in the chopped cilantro (coriander).
7.Serve with steamed rice.
450g (1lb) boneless and skinless chicken - thigh or breast, cut across the grain into 1/4 inch pieces
2 teaspoons soy sauce
1/4 teaspoon black pepper
3 tablespoons mango chutney
2 teaspoons dark soy sauce
1/4-1/2 teaspoon scotch bonnet pepper, seeds removed and minced
4 teaspoons vegetable oil
1 large garlic clove, peeled and minced
1 inch (2.5cm) pieces of root ginger, peeled and minced
1 onion, peeled and sliced
1-2 peppers, mixed colours, deseeded and sliced
3 tablespoons chopped cilantro (coriander)
1/2 large mango, peeled flesh, cubed