Mango chicken, cashew & coconut rice stir fry

Name: Mango chicken, cashew & coconut rice stir fry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 1 tbsp sunflower oil; 300 g fruity mango, coconut and lime British chicken breast strips; 200 g fine green beans, trimmed; 250 g coconut rice; 20 g pack Cooks’ Ingredients Thai Basil, leaves picked; 1 Cooks’ Ingredients Red Chilli, seeds left in, thinly sliced; Roasted cashew nuts, to garnish

Quick as a flash, well-balanced and full of Thai-inspired flavour, this recipe won’t let you down.

5 out of 5 stars(5) Rate this recipe

Gluten freeHealthyHigh protein

Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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1 tbsp sunflower oil
300g fruity mango, coconut and lime British chicken breast strips
200g fine green beans, trimmed
250g coconut rice
½ x 20g pack Cooks’ Ingredients Thai Basil, leaves picked
1 Cooks’ Ingredients Red Chilli, seeds left in, thinly sliced
Roasted cashew nuts, to garnish

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.
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.
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.
Scatter with the shredded chilli, cashew nuts and remaining basil to serve.

Cook’s tip

Thai basil is gorgeously fragrant with extra aniseed flavour to it. Switch it for a handful of regular basil if you have some, or try coriander leaves if you prefer.

Typical values per serving when made using specific products in recipe