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Tropical wok dish with chicken thighs, mango, sesame and chilli sauce
This meal is on the table in no time and has a summery and tropical feel.
Main course
2 persons
15 minutes
Ingredients:
- 450g CêlaVíta potato cubes
- 200 g chicken thighs, cut into strips
- 2 tbsp sunflower oil
- 1 red pepper, cut into strips
- 4 spring onions, cut into pieces
- ½ mango, diced without peel
- 1 small pak choi, cut into pieces
- 1 tbsp white sesame seeds
- 2 tbsp chilli sauce
- Salt, to taste
- 2 tbsp fried onions
Extra needed:
Wok pan
Preparation
Step 1:
Heat a spacious wok pan with 1 tablespoon of sunflower oil. Fry the chicken thigh strips until golden brown. Scoop the chicken thigh strips out of the pan and save them to add to the wok dish later.
Step 2:
Fry the potatoes in sunflower oil for 4 minutes all around in the wok pan. After this, add the pepper strips and fry these along with them. When the potatoes are golden, add the spring onion, mango and white pak choi to the wok pan. Fry this for 2 minutes on high heat. Then add the white sesame seeds, fried chicken thigh strips, chilli sauce and salt to the wok pan. Finally, add the greens of the pak choi.
Serve the wok dish with extra chilli sauce and fried onions as desired.
