Hinode

Chicken and Mango Rice

I am using:

Prep time

10min

Cook time

40min

Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 4 cup Hinode Rice (any variety) (uncooked)

  • 4 tbsp Oil

  • 2 lb Chicken Thigh or Breast Fillets (chopped)

  • 8 cup Chicken Stock or Water

  • 4 cup Snow Peas or Sliced Bell Pepper

  • 2 Medium Fresh Mango (diced or tinned mango)

  • 12 Green Shallots (finely chopped)

  • 4 tbsp Sweet Chili Sauce

  • 2 tbsp Soy Sauce

  • 1 cup Roasted Almonds (unsalted (optional))

Photo of Chicken and Mango Rice

Method

  • Heat oil in frying pan over medium high heat and cook chicken until lightly browned, 2- 3 minutes.

  • Add rice and stock to chicken and bring to a boil.

  • Reduce heat to low and simmer, covered, per rice package directions.

  • Steam vegetables until tender.

  • Sauté vegetables, mango, shallots and sauces with rice until mixed thoroughly.

  • Top with nuts and serve.

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