Thai Mango Chicken Stir fry with peppers and rice & cashew nuts

Tue, 7 August 2018

(Serves 4)

Ingredients

•    3-4 boneless skinless chicken breasts

•    1 large red bell pepper

•    1 medium-large mango

•    A handful of toasted Cashew Nuts

•    4 cups of lettuce

•    Rice

Sauce

•    1 teaspoon of minced garlic

•    1 teaspoon of Mango chutney

•    ½ a teaspoon of ChanChan street sauce

•    1 teaspoon of white vinegar

•    Chinese Sherry cooking wine

 

Method

1.    Preheat wok on a medium to high heat. Season chicken with salt and pepper to taste. Boil water and add rice in a separate saucepan.

2.    Saute the chicken in the preheated wok with oil until cooked through.

3.    Dice peppers and add them to the wok and continue to sauté for 2-3 minutes until the peppers are tender.

4.    Add mango chutney, garlic, ChanChan sauce and vinegar to the pan. Stir and continue to cook for 2-3 minutes or until the sauce begins to bubble slightly. Stir in sliced mangos. Put in warm rice and mix.

5.    Serve in lettuce leaves in bowls and top with sliced scallions.