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Make your food like your woman, hot and sweet
What you’ll need
500g boneless, skinless
chicken thighs, cut into
1 tbsp corn flour
1 tbsp low-sodium
½ tbsp sesame oil
½ tbsp peanut or canola oil
1 red onion, chopped
1 tbsp grated or crushed
2 cups sugar snap peas
1 mango peeled, pitted
1 tbsp garlic chilli sauce
Black pepper to taste
Marinate the chicken
Combine the chicken pieces, corn flour, soy sauce and sesame oil in a mixing bowl and let it sit for 10 minutes.
Stir-fry the vegetables
In a wok or large non-stick pan, heat the peanut or canola oil on high. Add the onion and ginger and cook until the onion is translucent (1 to 2 minutes). Add the peas and stir-fry for 1 minute. Add the chicken and stir-fry until it begins to brown, about 2 minutes.
Finish the dish
Add the mango, chilli garlic sauce and pepper. Stir-fry until the chicken is cooked through and the mango becomes saucy, about 1 minute more. Serve over brown rice. Makes 4 servings
Per serving: 1 510kJ, 31g protein, 20g carbs, 3g fibre, 16g fat
Don’t Mangle the Mango
Set the mango on its narrow side. Start at the top, placing your knife about a centimetre from the centre and cut down to remove the fruit’s wide sides. Then trim around the pit.
Use a pairing knife or the tip of a chef’s knife to cross-hatch the fruit’s flesh, being careful not to slice through the skin.
Push the skin inside out so the flesh protrudes in cubes. Then cut off the cubes.