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    Mango chicken, cashew & coconut rice stir fry

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    Mango chicken, cashew & coconut rice stir fry

    • Gluten Free
    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes

    Serves: 2


    1 tbsp sunflower oil
    300g pack fruity mango, coconut and lime British chicken breast strips
    300g pack fine green beans, trimmed
    300g pouch coconut sticky rice stir fry
    ½ x 25g pack Cooks’ Ingredients Thai Basil, leaves picked
    1 Cooks’ Ingredients Red Chilli, seeds left in, thinly sliced
    Roasted cashew nuts, to garnish  


    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.

    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.

    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.

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

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