Thai Chicken

Thai Chicken

For 2

Two large chicken breasts cut into bite size pieces
½ Red sweet pepper chopped
1 tbsp oil
50 gr cashew nuts
Fresh coriander


1 tin mangoes drained
1 small hot red chillie
1.2 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp fish sauce
½ tbsp brown sugar
1 inch peeled and grated ginger
2 cloves garlic
1/3 cup fresh coriander
Juice ½ lime

For sauce put all the ingredients in a food processor and mix well.
Put oil in saucepan/wok and gently fry chicken and pepper till the chicken is almost cooked. Add the sauce and simmer for a few minutes or until chicken is cooked.
Serve over fried rice with sugarsnap peas that have been steamed or cooked lightly and garnish with chopped coriander and cashew.

N.B.  This is very quick and easy to cook. If you do not like hot and spicy food remove the seeds from the chillie before putting in the food processor. Remember to wash your hands after as touching your eyes with hands that have been in contact with hot chillies is very painful!!!


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