300 g rice
3 tablespoon wok oil
400 g chicken breast (or thigh), in small cubes
200 g sugar snap peas, cleaned, halved
200 g carrots, scraped, sliced at an angle
1 mango, peeled, in cubes
5 tbsp. Sweet & Sour wok sauce
70 g unsalted cashews, coarsely chopped
1 bunch of spring onions, cut into small rings