Mango chicken recipe

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Photography: Dean Wilmot
Photography: Dean Wilmot
  • Cuisine: Modern Asian
  • Servings: Serves 4
  • Cooking Time: Less than 30 minutes
  • Course: Lunch, Main

Fish and potato pie

Ingredients

2 tablespoons oil
2 chicken breast fillets, thinly sliced
1 red capsicum, diced
1 birdseye chilli, finely chopped
3 cups cooked rice (see tip)
1 cup (120g) frozen peas
3 green onions (shallots), finely chopped
¼ cup (80g) mango chutney
1 mango, sliced (see tip)
2 tablespoons chopped coriander
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Preparation

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 green onion. Stir fry for 2 minutes, until rice is heated through.

3. Combine mango chutney with ¼ cup water and add to rice with chicken. Toss together for 2 minutes, until warmed through. Remove from heat and carefully stir through mango and coriander. Serve.

Tip: You will need 1 cup of raw rice for this recipe.

The mango should not be too ripe, and still slightly firm.

If you enjoyed this Mango chicken recipe then browse more Modern Australian recipes, Modern Asian recipes, child-friendly recipes, low-fat recipes, low-carb recipes, low-cholesterol recipes, heart-friendly recipes and our most popular hainanese chicken rice recipe.

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Displaying 10 of 376 Modern Asian Restaurants.

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1. Harry's Singapore Chilli Crab   Sydney
2. The Chairman and Yip   City
3. Timmy's Kitchen   Manuka
4. Taste of Asia   North Hobart
5. Viet Hoa   Perth
6. Petaluma's Bridgewater Mill   Bridgewater
7. House of Chow   Adelaide
8. Imperial Peking   St Peters
9. Indochina Thai Restaurant   Unley
10. Phuket   Glenelg

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