Spring Has Sprung with Australian Mangoes

Caramelised Chicken and Mango Stir Fry

4 serves
15mins prep time
10 mins cooking time



¼ cup lime juice

¼ cup sweet chilli sauce

¼ cup soy sauce

2 tablespoons hoisin sauce

2 tablespoons vegetable oil

500g chicken tenderloins

200g broccolini, cut into 4cm pieces

1 onion, cut into wedges

400g baby bok choy leaves

2 mangoes, peeled, seeded, sliced

¼ cup torn fresh mint leaves

¼ cup torn coriander leaves



Combine the juice with the chilli, soy and hoisin sauces. Heat 1 tablespoon of the oil in a wok or large non-stick frying pan, add the chicken, cook over high heat for 1 minute on each side or until lightly browned.

Add the sauce mixture and continue cooking for 1 minute or until just cooked through. Remove from the wok and set aside.

Heat the remaining oil in the wok, add the broccolini and onion and stir-fry for 3 minutes. Add the bok choy and stir-fry until the vegetables are tender. Stir in the reserved chicken and sauces and the mango, mint and coriander.


Note: Delicious served with egg or rice noodles



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