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Five spice mango chicken

Impress your guest with this delicious flavour filled recipe

  • Total time: 40 - 50 minutes

Serves: 4


  • 1 large mango
    6 mild Peppadew peppers
    3 tbsp mango chutney
    100g greek yoghurt
    2 tsp chinese five-spice powder
    2 tsp flour
    1/2 lemon, juice only
    salt and freshly ground black pepper
    4 chicken breasts, shinless and boneless
    1 tbsp sunflower oil
    1 tbsp honey

    To garnish
    2 peppadew peppers, thinly sliced
    fresh parsley, chopped


  1. Cut the mango in half, lengthways, on either side of the stone. Peel the fruit and cut into fairly large pieces.
  2. Place half of the mango peices into a food processor, keeping back the more even-sized pieces. Add the peppers, mango chutney, yoghurt, five-spice powder, flour and lemon juice and blend until fairly smooth. Season with salt and pepper.
  3. Cut the chicken breasts inot pencil-thin strips and season with salt and pepper.
  4. Heat a large, non-stick frying pan over a high heat. Add the oil and the strips of chicken, spread evenly around the pan and pour over the honey.
  5. Fry briskly over a high heat for about 2-3 mins until browned and just cooked.
  6. Pour the mango sauce over the chicken in the pan and stir until the sauce has thickened and is bubbling. Stir in the reserved pieces of mango.
  7. Check the seasoning and adjust if necessary then transfer to a serving dish and top with the sliced peppers and sprinkle with parsley. Serve with boiled rice

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