Speedy Weeknight Hawaiian Chicken

Speedy in 10 mins - fills you up and packed with protein!

Serves: 4 Time: 10 minutes

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Ingredients

• 450g chicken breasts, cut into strips

• 1 tablespoon corn flour

• 1 mango, peeled

• 1 red bell pepper, sliced

• 1 red onion, chopped

• 2 cloves garlic, minced

• 1 small chilli pepper, de-seeded and chopped

• 2 tablespoons ginger, grated

• 2 tablespoons olive oil

For the sauce:

• 3 tablespoons of rice vinegar

• 3 tablespoons of water

• 5 tablespoons of soy sauce

• 2 tablespoons honey

Method

1. Cook your rice per pack instructions. Cut the chicken into thin strips and season with salt and pepper, then coat with corn flour.

2. Peel the mango and cut the flesh into strips. Cut the peppers into strips. Peel the onion and cut into half rings.

3. Cut the de-seeded chilli pepper lengthwise, then finely chop. Peel and grate the ginger.

4. Prepare the sauce by mixing all the sauce ingredients in a bowl.

5. In a wok or large pan, heat 1 tbsp of oil, and stir fry the peppers, onions, chilli pepper, garlic and ginger over high heat for about 3 minutes. Add the mango and mix, cooking for another 2 minutes. Then remove everything and set aside.

6. Add the second tbsp of oil to the pan and fry the chicken for about 3 minutes, stirring often.

7. Throw the mango and vegetables back to the pan. Add the sauce and mix well. Cook on high heat for about 2 minutes until the sauce thickens, stirring occasionally.

8. Serve with rice and enjoy!

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