Chicken and Mango Rice

Ingredients

2 cups SunRice
2 tablespoons oil
500g chicken thigh or breast fillets, chopped
4 cups (1 litre) chicken stock or water
2 cups snow peas or sliced capsicum
1 medium mango
6 green shallots, finely chopped
2 tablespoons sweet chilli sauce
1 tablespoon soy sauce
½ cup unsalted, roasted almonds

Method
1.Heat oil in frypan over moderately high heat and cook chicken until lightly browned, 2 – 3 minutes. Remove chicken from pan and set aside.
2.Remove pan from heat and add rice and stock
3.Return to heat and bring to the boil
4.Add chicken pieces back into pan, reduce heat to low and simmer, covered, for 12 minutes
5.Stir in vegetables, mango, shallots and sauces
6.Remove pan from heat and stand, covered for 5 minutes
7.Serve sprinkled with a small handful of nuts