Chicken and mango stir-fry
Prep:
10 mins
Cook:
25 mins
1 bunch spring onions
A small piece of root ginger
1 garlic clove
1 ripe mango
450g boneless skinless chicken breasts
4 tbsp vegetable oil
350g bag fresh stir-fry vegetables
3 tbsp soy sauce (gluten free)
1 tbsp sweet chilli sauce
rice or noodles, to serve
Chop the spring onions diagonally. Peel and grate the ginger and finely crush the garlic.
Peel the mango and chop the flesh into cubes. Slice the chicken into thin strips.
Heat half the oil in a large frying pan or wok. Add the chicken and stir-fry for 4-5 minutes.
Take the chicken out of the pan and transfer to a plate. Heat the rest of the oil in the pan and add the spring onions, ginger and garlic.
Stir-fry for 1 minute and then add the mango and vegetables and stir-fry for a further 1 minute.
Return the chicken to the pan and splash in the soy and chilli sauces.
Stir until evenly mixed, then cover and cook for a further 2 minutes until the chicken is tender and the vegetables are lightly softened.
Serves
4
Preparation Time
10 minutes
Cooking Time
25 minutes
Main ingredients
Fruit, Chicken, Vegetables
Recipe Type
Easy, Entertaining, Family Dinners, Healthy, Pasta/Noodles, Quick Meals, Low Calorie
Special Info
Gluten free, Pregnant Mums
Level of Difficulty
Easy
