Wash and dry the chicken and trim off any fat. If using chicken thighs, cut the meat off the bones and slice as thinly as possible. If using chicken breasts, cut across the grain on the diagonal into 1/4-inch strips. Cut these strips into 2-inch pieces.

Peel the mango and cut the flesh off the seed. Cut the mango into 1/2-inch cubes and set aside. Snap the fibrous ends off the asparagus and cut the stalks on the diagonal into 1-inch pieces. If using green beans, remove the ends and strings and cut on the diagonal into 1-inch pieces.

Combine the soy sauce, orange juice, honey, and cornstarch in a small bowl and stir until the cornstarch is dissolved. The recipe can be prepared ahead to this stage.

Just before serving, heat a nonstick wok or frying pan over high heat. Swirl in the oil. Add the garlic, ginger, and scallion whites and stir-fry until fragrant but not brown, about 15 seconds. Add the chicken and asparagus or green beans and stir-fry for 2 minutes. Stir the sauce again and add it to the wok. Continue stir-frying until the chicken is cooked and nicely coated with sauce, 1 to 2 minutes. Stir in the mango, scallion greens, and mint leaves and cook for 20 seconds. Serve at once.