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Mango chicken, cashew & coconut rice stir fry
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1 tbsp sunflower oil
300g pack fruity mango, coconut and lime British chicken breast strips
300g pack fine green beans, trimmed
300g pouch coconut sticky rice stir fry
½ x 25g pack Cooks’ Ingredients Thai Basil, leaves picked
1 Cooks’ Ingredients Red Chilli, seeds left in, thinly sliced
Roasted cashew nuts, to garnish
1. Heat the oil in a non-stick wok or frying pan, then add the chicken and fry for 10 minutes, stirring now and again, until cooked through and deep golden.
2. Meanwhile, bring a pan of salted water to the boil. Add the beans and bring back to a simmer. Cover and cook for 4 minutes until just tender, then drain.
3. Fold the beans, rice and half the Thai basil through the chicken and stir fry for 2-3 minutes, or until the rice is hot and the chicken is cooked through with no pink meat.
4. Scatter with the shredded chilli, cashew nuts and remaining basil to serve.
Typical values per serving: