Mango Chicken and Courgette Stir Fry

Serves 2

4 cloves garlic (finely chopped)
1 tablespoon ginger (finely chopped)
2 small chillies (chopped small)
1/2 a teaspoon of dried chilli flakes
1 ripe mango
2 teaspoons brown sugar
1 or 2 tablespoons of rice vinegar (to taste)
150ml water
1 chicken breast (cut into chunks)
1/2 a teaspoon of lightly crushed coriander seeds
4 spring onions (white bit thinly sliced, green bits longer)
2 courgettes (cut length ways in half then sliced)
1 tablespoon of shaoshing rice wine (or dry sherry)
1 tablespoon (or healthy splash) of light soy sauce


Put on some rice (boiled/steamed… however you like it)

In a small saucepan heat half a tablespoon of groundnut oil and when hot toss in the chilli flakes… keeping things moving.

After about 20 seconds add a healthy pinch of the ginger and the garlic and cook for another 20 seconds or so. Turn the heat low and add the sugar and the vinegar… stir and then add the water… stirring until dissolved. Take off the heat. The taste should be a bit vinegary and this will accompany the sweetness of the mango. Add a little more vinegar if required to taste.

Peel and slice the mango into manageable chunks or strips and place in a bowl then pour over the sauce.

Get a wok hot on the hob (until slightly smoking) then add some groundnut oil. Add the chilli and ginger and coriander seed, stir then add the chicken and stir fry for about 3 minutes (until cooked through).

Add the garlic, spring onions and courgette and stir fry for a further couple of minutes, adding the rice wine and soy sauce along the way.

Tip the sauce from the mango bowl into the wok (leaving the mango) and stir fry for a further minute.

Serve the rice into two bowls, arrange the mango on top of the hot rice (pour on any remaining sauce in the bowl) then serve the stir fry on top of that, pouring all the sauce from the wok.