Thai mango chicken stir fry with peppers and rice

Mon, 26 February 2018

This Mango Chicken Stir Fry recipe comes together so quickly and packs a huge punch of sweet, tangy, and spicy flavours! A perfect no-fuss dinner for busy weeknights!

Ingredients

• 3-4 boneless skinless chicken breasts, chopped into bite size pieces or sliced into strips + salt + pepper (to taste)
• 1 large red bell pepper, chopped
• 1 medium-large “ready to eat” mango peeled and sliced
• 4 lettuce cups “iceberg lettuce”
• 1 small hand full of toasted cashew nuts

• 1 teaspoon garlic
• 1 teaspoon mango chutney 
• 2 teaspoon of ChanChan street sauce 
• 1 teaspoon white vinegar 
• Chinese Sherry cooking wine

 

Instructions:

Heat wok preheat to medium-high heat. Season chicken with salt and pepper to taste. Saute in preheated wok south oil until chicken is cooked through. Add diced peppers and continue to sauté 2-3 minutes until peppers are tender.

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

Serve in lettuce leaves in bowls and top with sliced scallions! Enjoy.