Cut chicken into bite-sized cubes, marinate for 30 minutes in soy and wine, tossing to coat. Heat a wok or fry pan, then add the oil. When oil is hot add the chicken and stir-fry for 30 seconds, add the ginger and shallots and stir-fry further 30 seconds, then lastly the mango strips and stir-fry again, 30 seconds. Mix all the sauce ingredients together in a small bowl, pour over chicken and stir-fry further 30 seconds. Put on to heated platter, sprinkle over the toasted almonds. Garnish with shallot brushes and serve with a bowl of steamed rice. Serves 4.
SHALLOT BRUSHES: Cut 5cm pieces of shallots, then with a sharp pointed knife slash a 'brush' end, about halfway through lengthways. Drop brushes into iced water to curl.