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Use frozen mango to make this summery and tangy stir-fry and warm yourself from the inside in the cold weather.
Ingredients
1 Chicken breast, diced
1 cup Cauliflower florets
1 Carrot, sliced
1/4 Capsicum, sliced
1 tbsp. Olive oil
2 cups Cabbage, sliced finely
2 cloves Garlic
2 Spring onions, sliced
10 Mint leaves
1 tbsp. Sweet chilli sauce
1/4 cup Water
1 Mango, peeled and cut (Or frozen chunks)
3 tbsp. Lime juice
1 tsp. Brown sugar
1 tsp. Fish sauce
1 tbsp. Mirin
1 tsp. Soy
Method
Mix sauce ingredients in a small bowl, set aside.
Heat olive oil in a non-stick fry pan and stir fry capsicum, carrot, cauliflower on medium heat, approx 5 mins. You might need to place a lid on to help cook the vegetables, you can add a little water after a couple of minutes.
Once vegetables have softened take off lid and add 1 crushed garlic, saute for 1 further minute.
Whilst this is cooking in a small fry pan sprayed with cooking spray saut chicken until cooked, add 1 more crushed garlic and stir fry for 1 minute.
Add this to the vegetable pan. Now add mango, mint, drizzle a little sweet chilli sauce, a little water over and sauce. Mix until combined.