Sweet & Spicy Mango Chilli Chicken

Instructions

1. 1

   Cut chicken thighs into bite-sized pieces. Season with salt and pepper, then toss with cornstarch until evenly coated.

2. 2

   Peel and dice the mango into 1-inch chunks. Finely chop the red chillies, removing seeds for less heat if desired.

3. 3

   Mince the garlic and ginger. Cut bell pepper into squares and slice spring onions, keeping white and green parts separate.

4. 4

   In a small bowl, whisk together soy sauce, honey, and lime juice to create the sauce.

5. 5

   Heat 2 tablespoons of oil in a large wok or skillet over high heat. Add chicken pieces in a single layer and cook for 3-4 minutes without stirring until golden.

6. 6

   Flip chicken and cook for another 2-3 minutes until crispy. Remove chicken and set aside.

7. 7

   Add remaining oil to the pan. Stir-fry garlic, ginger, chillies, and white parts of spring onions for 30 seconds until fragrant.

8. 8

   Add bell pepper and stir-fry for 2 minutes until slightly softened but still crisp.

9. 9

   Return chicken to the pan, add the sauce mixture, and toss everything together for 1-2 minutes until the sauce thickens and coats the chicken.

10. 10

    Add mango chunks and gently fold them in, cooking for just 1 minute to warm through without breaking them down.

11. 11

    Remove from heat, garnish with sesame seeds, green parts of spring onions, and fresh cilantro. Serve immediately over rice.