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Mango chicken, cashew & coconut rice stir fry

Mango chicken, cashew & coconut rice stir fry

Quick as a flash, well-balanced and full of Thai-inspired flavour, this recipe won’t let you down.

5 out of 5 stars(5) Rate this recipe
Gluten freeHealthyHigh protein
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 1 tbsp sunflower oil
  • 300g fruity mango, coconut and lime British chicken breast strips
  • 200g fine green beans, trimmed
  • 250g coconut rice
  • ½ x 20g pack Cooks’ Ingredients Thai Basil, leaves picked
  • 1 Cooks’ Ingredients Red Chilli, seeds left in, thinly sliced
  • Roasted cashew nuts, to garnish

Method

  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.

Cook’s tip

Thai basil is gorgeously fragrant with extra aniseed flavour to it. Switch it for a handful of regular basil if you have some, or try coriander leaves if you prefer.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,995kJ/ 714kcals

Fat

28g

Saturated Fat

8.4g

Carbohydrates

54g

Sugars

14g

Fibre

11g

Protein

55g

Salt

1.7g

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