Chinese Trinidadian Chicken with Mango Chutney

Made the recipe in Stir-frying to the Sky's Edge: - made double recipe (2 healthful portions with no rice) with 1:1 chicken and fresh peeled and quartered water chestnuts (just because I had come across them) - half the soy sauce (to start) and no salt, which means skipping the amount of the dark soy sauce -swapped the peppers with Tabasco sauce for a change (great!) - feel free to increase the amount of ginger and garlic - I found it easier to start with the chicken (cooked almost fully), then removed them and then stir-fry the water chestnuts, the onions and aromatics before returning the chicken and proceeding - For the mango chutney, I used the recipe here: https://www.bigoven.com/recipe/indian-green-mango-pachadi-chutney/2881924 Delicious and different. :)