Ingredients:
6 – 8 chicken thigh fillets
2 large mangoes peeled and pureed
3 tblspns sweet chilli sauce
½ bottle Ebisu Teriyaki sauce
1 tsp freshly crushed or chopped garlic
1 tsp finely grated or chopped ginger
¼ cup chopped fresh mint or coriander
3 bunches of Asian vegetables of your choice
Splash of Rice Bran oil
1 teaspoon fresh chopped garlic
1 teaspoon fresh chopped ginger
2 tablespoon Oyster Sauce
Method:
Blend the two sauces into the mango puree with the garlic and ginger then add the chicken. Set aside to marinate for at least an hour, or better still overnight in a non-reactive container. Thoroughly line an oven tray with baking paper and add the chicken, drizzling in any remaining marinade. Bake in a 200° oven for 20 minutes or until the chicken is glazed and cooked through.
Heat the oil in the wok until its smoking hot then carefully add the vegetables, ginger and garlic. Stir fry quickly until the veggies turn bright green then stir through the oyster sauce. Serve with the Asian greens.
Serves: 4-6
Note:
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