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Peel the cloves of garlic as finely as possible. Mix the garlic with tomato ketchup, ginger syrup, vinegar and soy sauce. Make the sauce more liquid by adding in a splash of water.
Peel the red onion and slice into (half) rings. Wash the bell peppers and remove seeds. Coarsely slice the bell peppers. Clean the mushrooms using a mushroom brush or paper kitchen towel then slice into quarters.
Remove the ends and stringy bits from the snow peas. Wash the bok choy and remove the outer leaves and the bottom part. Halve the bok choy and make sure they will be attached still.
Peel the mango and dice, but not too fine. Clean up the chicken breasts by removing fat and unwanted tissue, then dice.
Heat up a splash of sunflower oil in a large frying pan. Cook the halved bok choy for several minutes on both sides. Add in a small amount of water, place the lid onto the frying pan and let cook for a couple of minutes until al-dente. Season the bok choy using salt and pepper.
Meanwhile, cook the rice (of choice) and heat up a wok on high heat. Add in some sunflower oil when the wok is starting to smoke.
Cook the diced chicken for several minutes, then add in the red onion, mushrooms and bell pepper. Stir fry for another couple of minutes. Then add in the show peas. Snow peas are much tastier when still crunchy.
When the chicken and the vegetables have cooked all the way through add in the sweet and sour sauce. Stir well and coat all of the vegetables and chicken.
Serve the sweet and sour chicken with a ½ bok choy per plate. Garnish with toasted sesame seeds and serve directly. Enjoy your meal!