Mango Chicken with Jasmine Rice
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Cook jasmine rice in unsalted water according to package instructions.
Sauté chicken in a non-stick skillet with the sesame oil, half (2 cloves) of the minced garlic and half (1 Tbsp / 5 mL) of the fresh lime juice. When chicken is browned, push to the side of the pan.
Stir in onion and sweet red pepper. Sauté 3-5 minutes in skillet until onion is translucent. Add one diced mango and minced cilantro.
Purée other mango with remaining lime juice and minced garlic, soy sauce, red chili, Thai sweet chili sauce, ginger, and water.
Add puréed sauce ingredients to stir-fry and stir until well mixed. Bring to a boil. Serve immediately.
Arrange mixed greens around the edge of each of four plates. Serve mango chicken with a scoop of cooked jasmine rice. Garnish each plate with some of the roasted whole cashews.
Thai sweet chili sauce is available in the Asian section of most large grocery stores.
|Per 725 g serving||Amount|
|Saturated Fat||3 g|
|Per 725 g serving||% Daily Value|