1. Cook rice as per packet directions. 2. Dice chicken into 1cm cubes. 3. Spray hot wok or pan with olive oil and brown chicken. Remove and drain on absorbent paper. 4. Combine mango, chives, wine and sour cream in a food processor or blender until smooth. 5. Steam or microwave vegetables. 6. Return mango sauce and chicken to warm wok or pan and re-heat. Serve with rice and vegetables.