Mango Chicken

• 2 tbsp oil
• 2 None chicken breasts, thinly sliced
• 1 None red pepper, deseeded, diced
• 1 None red chili, finely chopped
• 1 1/8 cups long-grain rice, cooked and cooled
• 4 oz frozen peas
• 3 None scallions, finely chopped
• 1/3 cup mango chutney
• 1 None firm mango, peeled, stoned, sliced
• 2 tbsp cilantro, chopped

1. Heat half the oil in a large frying pan or wok on high. Cook chicken in batches for 3 mins, until brown and cooked through. Remove from pan and set aside.
2. Heat remaining oil in same pan. Cook pepper and chili for 1 min. Add rice, peas and scallions. Stir-fry for 2 mins, until rice is heated through.
3. Combine chutney with 1/4 cup water. Add to rice, then add the chicken. Toss for 2 mins, until heated through. Remove from heat, stir in mango and cilantro and serve.

oil, chicken breasts, red pepper, red chili, longgrain rice, frozen peas, scallions, mango, mango, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/25022 (may not work)