Mango chicken, cashew & coconut rice stir fry

Step by Step

Step 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.

Step 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.

Step 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.

Step 4

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

Ingredient

Fine green beans

200 grams 0.44 lbs
Sunflower oil

1 tbsp 0.5 fl. ozs
Coconut rice

250 grams 0.55 lbs
Fruity mango, coconut and lime british chicken breast strips

300 grams 0.66 lbs
Cooks’ ingredients thai basil

20 grams 0.04 lbs
Cooks’ ingredients red chilli

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