Mango and Lime Chicken Stir-Fry with Coconut Rice

Mango and Lime Chicken Stir-Fry with Coconut Rice

Ready in 25 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, July 30, 2017.
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The kids will love the coconut rice with the sweet, tangy mango and lime sauce.

Ingredients

COCONUT RICE

  • 1 pack jasmine rice
  • 1 can coconut cream (shake well before opening)
  • 1½ cups water

MANGO AND LIME CHICKEN STIR-FRY

  • 1 pack diced chicken thighs
  • ½ pottle mango and lime sauce
  • ½ head broccoli
  • 1 baby bok choy, end trimmed, leaves separated
  • ¼ cabbage
  • 1-2 tablespoons fish sauce

TO SERVE

  • Remaining mango and lime sauce
  • 1 pack chopped, roasted peanuts

Steps

  1. Add rice, coconut cream, water and a pinch of salt to a medium pot and bring to the boil with a tight-fitting lid. Reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
  2. While rice cooks, pat chicken dry with paper towels and toss in a medium bowl with ½ the pottle of mango and lime sauce. Season with salt and pepper and set aside.
  3. Roughly chop broccoli about 3cm; slice bok choy leaves in half lengthways; thinly shred cabbage until you have 2 cups worth. Set all aside.
  4. Heat a drizzle of oil in a large frypan on high heat. Stir-fry chicken for about 5 minutes, until golden and nearly cooked through. Add broccoli and bok choy, and stir-fry for 2 minutes, until just tender.
  5. Add cabbage to pan and stir-fry for 1 minute, until just starting to soften. Remove from heat, add fish sauce and season to taste with salt and pepper.
  6. spoon ¾ cup cooked coconut rice into bowls and top with mango and lime chicken stir-fry. Drizzle over remaining mango and lime sauce, and garnish with peanuts.

Nutritional Information

Energy 2577 kj
616 kcal
Protein 32.7g
Carbohydrate 51.3g
Fat 31.1g