Sticky Mango Chicken & Rice

• Chicken breast(600 g)
• Jasmine Rice(300 g)
• Mango(2)
• Soy sauce(3 tbsp)
• Honey(2 tbsp)
• Lime(1)
• Garlic(2 cloves)
• Ginger(1 tbsp)
• Cornstarch(2 tsp)
• Green beans(250 g)
• Vegetable oil(1½ tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Spring Onion(2)optional
• Sesame seeds(1 tsp)optional

Method

1. 1

   Rinse {Jasmine Rice}. Add to a saucepan with 600ml water and a pinch of the {Salt}. Bring to a boil, cover, lower the heat, and cook until tender.

   ~12 min

2. 2

   Meanwhile, peel and finely grate {Garlic} and {Ginger}. Peel and finely chop 1 {Mango}, then mix with {Soy sauce}, {Honey}, juice of half the {Lime}, and {Cornstarch} to make a smooth sauce. Slice the remaining {Mango} for serving, trim the {Green beans}, and season the {Chicken breast} with the remaining {Salt} and {Black pepper}.

   ~10 min

3. 3

   Heat 1 tbsp of the {Vegetable oil} in a large frying pan over medium-high heat. Add the {Chicken breast} and cook until golden on both sides and cooked through.

   ~6 min

4. 4

   Push the {Chicken breast} to one side of the pan. Add the remaining {Vegetable oil} and the {Green beans}, then cook until bright green and just tender. Pour in the mango sauce and turn the {Chicken breast} until glossy and coated. Simmer until the sauce thickens and turns sticky.

   ~5 min

5. 5

   Fluff the rice and divide between plates. Top with the sticky {Chicken breast}, {Green beans}, and sliced {Mango}. Finish with the remaining {Lime}, plus {Scallions} and {Sesame seeds} if using.

   ~3 min