Ingredients
- 600g chicken breast
- 280g green beans
- 1 tbsp groundnut oil (UK)*
- 280g Chinese leaves
- 85g salted peanuts
- 4 tbsp chopped fresh coriander
- 1 mango
Dressing
- 1 red chilli
- 2 tbsp Thai fish sauce (UK)*
- 1 tbsp clear honey (UK)*
- 4 tbsp lemon juice (UK)*
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Preparation Method
- Cut the chicken into stripes and trim the green beans into 2.5 cm lengths.
- Heat the oil in the wok or large frying pan until smoking.
- Add the chicken stripes ans stit-fry for 2 minutes to seal. Add the green beans, reduce the heat, cover and cook for further 5 minutes, stirring halfway through to prevent burning, until the chicken is cooked through. Keep warm by covering with a lid.
- Meanwhile, prepare the dressing. Deseed and finely chop the chilli. Mix the fish sauce, honey, lemon juice and chopped chilli together in a small bowl. Set aside.
- Finely shred the Chinese leaves and finely chop the peanuts. Toss together with the coriander on a large serving bowl.
- Peel, stone and dice the mango. Add the mango, warm chicken and green beans to the serving bowl, then pour over the dressing. Toss to coat and serve immediately.
