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Mango chicken & coconut rice stir fry
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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
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.
Typical values per serving:
This recipe was first published in April 2018.