Chilli, Lime & Mango Asian Stir-Fry
Cherie Metcalfe
This stir-fry is a perfect mix of sweet, tangy and a touch of heat, with zesty lime bringing it all to life. Quick to make, colourful to serve and delicious every time.
Ingredients
500g chicken breast or thigh, thinly sliced
- 2 tablespoons Tropic like it's Hot
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
1 thumb-sized piece ginger, minced
- 3 spring onions, sliced
- 1 red capsicum, sliced
- 1 yellow capsicum, sliced
- 1 carrot, julienned
- 150g snap peas or sugar snap
- peas, trimmed
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- Juice of 1 lime
- 1 teaspoon honey or palm sugar
- Handful fresh coriander leaves
- Sliced fresh red chilli for garnish (optional)
Directions
- Toss chicken slices in the Tropic like it's Hot seasoning and set aside for 10 minutes.
- Heat vegetable oil in a large wok or frying pan over high heat.
- Add chicken and stir-fry for 4–5 minutes until browned and almost cooked through. Remove and set aside.
- In the same pan, add garlic, ginger, and spring onions. Stir-fry for 30 seconds until fragrant.
- Add capsicums, carrot, and snap peas. Stir-fry for 3–4 minutes until veggies are tender-crisp.
- Return chicken to the pan.
- Mix soy sauce, fish sauce, lime juice, and honey. Pour over the stir-fry and toss to coat everything evenly.
- Cook for another minute until sauce is heated through.
