Spicy Mango Chutney Chicken Stir-Fry
Yum! I'm making this.
Okay...okay...okay! You guys keep asking us for easy recipes...what goes with chicken?? The #1 question we get asked. Well...almost all of our sauces go with chicken...what doesn't? So here you go...a simple no fuss mango chicken stir fry!
Spicy Mango Chutney Chicken Stir-Fry Serves 4
Boneless chicken thighs (i used 4) cut into 2 inch cubes
2 cloves garlic
avocado oil, olive oil or vegetable oil
1/2 red onion diced
1/2 red pepper diced
green beans trimmed and cut in half (a good handful)
1/2 cup whole cashews - toasted in fry pan until slightly browned and aromatic
1 jar Wozz! Spicy Summer Mango Chutney
2 cups brown rice
Cook brown rice according to package directions. (10 cups salted boiling water, add 2 cups brown rice and cook for 30 minutes then drain.) Feel free to use jasmine or basmati rice and cook according to package directions.
In a pot of boiling water, blanche green beans for approx 2 minutes. remove from water and place in cold water.
Salt and pepper chicken pieces.
In a large skillet, on medium heat, add a good drizzle of oil to pan, add chopped garlic and brown. Turn heat up to medium high and add chicken pieces. Cook on both sides until nice and browned. (5 minutes or so). Add onion, red pepper and green beans. cook for another 3 minutes or so until vegetables are cooked but still slightly crisp. Turn heat back to medium. Stir in jar of Wozz! Spicy Summer Mango Chutney. Cook for a few more minutes until nice and bubbly. Stir in toasted cashews and serve over rice.