Serves 4  Ingredients 2 chicken breast fillets (cut into strips) 1 capsicum (sliced into strips) 6 spring onions (sliced) Oil for frying ½ cup plain flour, mixed with salt and pepper ½ cup fresh coriander (chopped) Mango sauce 1 fresh ripe mango (flesh scooped) 1 red chilli (deseeded and diced) 1 tbsp rice wine vinegar […]

Serves 4 

Ingredients
2 chicken breast fillets (cut into strips)
1 capsicum (sliced into strips)
6 spring onions (sliced)
Oil for frying
½ cup plain flour, mixed with salt and pepper
½ cup fresh coriander (chopped)

Mango sauce
1 fresh ripe mango (flesh scooped)
1 red chilli (deseeded and diced)
1 tbsp rice wine vinegar
1 tbsp soy sauce
1 ½ tbsp fish sauce
Zest of 1 lime
Juice of ½ lime
1 cm fresh ginger (roughly chopped)
2 cloves garlic
½ tsp turmeric
1 fresh ripe mango (diced – to add later with chicken)

Method
Place all mango sauce ingredients in food processor. Blend until smooth.

Coat chicken with flour mixture.

Heat wok or pan, add oil and fry chicken pieces until golden brown (3-5 minutes per side).

Remove chicken from pan; wipe pan clean and gently sauté capsicum and spring onions.

Add mango sauce mixture and bring to gentle boil. If sauce becomes too thick, add 3–4 tbsp water (or coconut milk).

Add fried chicken pieces and diced mango, stirring to cover them with sauce.

Stir in half of the chopped coriander.

Transfer to serving plate. Sprinkle with remaining coriander.

Serve hot with cooked rice

This recipe was also published in the March 2018 edition of Border Crossings, the magazine of LCA International Mission.