zoom Mango chicken & coconut rice stir fry
  • Save to your scrapbook
  • Save to your scrapbook

    Mango chicken & coconut rice stir fry

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Mango chicken & coconut rice stir fry

    • Gluten Free
    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Makes: 2

    Ingredients

    1 tbsp sunflower oil
    300g pack Waitrose Fruity Mango, Coconut And Lime British Chicken Breast Strips
    200g pack Waitrose Trimmed Fine Green Beans
    300g pouch Waitrose Coconut Sticky Rice Stir Fry
    ½ x 25g pack Thai basil, leaves picked
    1 red Thai chilli (or a milder fat chilli if you prefer), seeds left in, thinly sliced 

    Method

    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, till cooked through and deep golden.

    2. Meanwhile, bring a pan of salted water to the boil. Add the beans, bring back to a simmer, then cover and cook for 4 minutes until just tender, then drain.

    3. Fold the beans, coconut rice stir fry and half of 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 and remaining basil to serve.  

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary