Glazed mango chicken

Name: Glazed mango chicken
Cook time: 25 min
Yield: 2

with chilli and lime vermicelli noodle salad

Ready in around 25 mins

RECIPE FACT:

Thai mangoes are highly sort after especially the “Keo Savoy” variety which are one of the best mangoes in the world

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO PREPARE THE NOODLES:

Place the vermicelli noodles into a heat proof bowl and cover with boiling water from the kettle. Leave the noodles to soften for 4-5 mins. Drain well into a colander and cut the noodle bunch once through the middle with kitchen scissors.
2. TO PREPARE THE VEGETABLES:

Remove the mint leaves from their stalks and chop roughly. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the edamame, season with salt and cook for 2-3 mins stirring occasionally to create a char. Place into a salad bowl with the vermicelli noodles. Just before serving add the Asian slaw, mung beans, half the mint and chilli and lime dressing then toss to combine.
3. TO COOK THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice the chicken into 1 cm strips. Respray the pan with oil and place back over a medium-high heat. Once hot add the chicken, season with salt and cook for 4-5 mins or until chicken is cooked through, stirring regularly. Pour in the mango glaze, stirring to coat the chicken and cook for 30-60 secs.
TO SERVE:

Spoon chilli and lime vermicelli into bowls and top with mango glazed chicken. Sprinkle over the roasted peanuts and remaining mint.