Mango Chicken Stir Fry
- 1 bunch of spring onions, chopped
- Thumb-sized piece of ginger, finely chopped
- 1 chopped garlic clove
- 1 ripe mango, cubed
- 450g chicken breast fillets, cut into bite-sized pieces
- 4 tbsp oil
- 350g bag of stir-fry vegetables
- 3 tbsp dark soy sauce
- 1 tbsp Thai sweet chilli sauce
- Heat half the oil in a wok and stir-fry the chicken pieces for 5 mins, or until coloured all over. Remove from the wok and transfer to a plate. Add the remaining oil to the wok and stir in the spring onions, ginger and garlic, and stir-fry for 30 seconds. Add the vegetables and mango, and cook for a minute more.
- Return the chicken to the pan and stir in the chilli sauce and soy sauce. Mix well, then cover and cook for 3 mins or until the chicken is tender and the vegetables have slightly softened. Serve with noodles and more sauces, if you fancy.
30 mins
4 serving