MANGO CHICKEN STIR-FRY

2 tablespoons vegetable oil
2 (340g) chicken breast fillets, thinly sliced
1 meidum Spanish onion, sliced
1 small red bell pepper, sliced
1/3 cup dry white wine
1 clove garlic, crushed
1 small red chili, finely chopped
1 small mango, peeled, sliced
2 tablespoons shredded fresh basil leaves
60g baby rocket leaves

Heat half the oil in a wok, stir-fry chicken over high heat 2 minutes or until golden brown, remove from wok. Heat remaining oil in wok, stir-fry onion and bell pepper 2 minutes or until softened. Add wine, garlic and chili, bring to boil. Add chicken and mango, stir-fry until warmed through. Remove from heat, stir in basil and rocket.