Name: Mango chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon oil; 2 chicken breast fillets, thinly sliced; 1 red capsicum, diced; 1 birdseye chilli, finely chopped; 3 cup (1 cup raw) cooked rice; 1 cup (120g) frozen peas; 3 green onions (shallots), finely chopped; 1/4 cup (80g) mango chutney (see tip); 1 firm mango, sliced; 2 tablespoon chopped coriander

Mango chicken

Serves 4

Prep

15M

Cook

15M

Total

30M

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Ingredients

2 tablespoon oil

2 chicken breast fillets, thinly sliced

1 red capsicum, diced

1 birdseye chilli, finely chopped

3 cup (1 cup raw) cooked rice

1 cup (120g) frozen peas

3 green onions (shallots), finely chopped

1/4 cup (80g) mango chutney (see tip)

1 firm mango, sliced

2 tablespoon chopped coriander

Method

1. Heat half of oil in a large frying pan or wok on high. Cook chicken in batches for 3 minutes, until brown and cooked through. Remove from pan and set aside.

2.Heat remaining oil in same pan. Cook capsicum and chilli for 1 minute. Add rice, peas and onion. Stir-fry for 2 minutes, until rice is heated through.

3.Combine chutney with 1/4 cup water. Add to rice with chicken. Toss for 2 minutes, until heated through. Remove from heat, stir through mango and coriander and serve.

You could bring a bush flavour to this dish by choosing a chutney that includes native ingredients.
Note

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Ingredients

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