Taking less than 30 minutes to prepare and cook, this American-influenced Malaysian dish offers a quick fix when it comes to feeding a family of four - and it's healthy too making it a great addition to your mid-week meal planning. Similar to a Chinese sweet and sour, simply switch pineapple for mango chunks for a new spin on the tastebuds.
For the marinade¼ teaspoon ground coriander
1 teaspoon grated ginger
1 teaspoon grated garlic
1½ tablespoons cornflour
4 teaspoons soy sauce
1 teaspoon white sugar
For the sauce3 tablespoons tomato ketchup
60ml chicken or vegetable stock
2 teaspoons white sugar
2 teaspoons soy sauce
For the rest of the recipe
400g boneless chicken thighs, cut into 1-inch chunks
¼ teaspoon cumin seeds, lightly toasted and crushed
2 tablespoons lime juice
1 tablespoon white sugar
300g fresh mango (without the stone), peeled and cut into chunks
1 large carrot, peeled and sliced diagonally
1 large onion, cut into 1-inch cubes
1 red pepper, cut into 1-inch squares
2 tablespoons vegetable oil
1 red chilli, de-seeded and sliced (optional)
1 small handful cashew nuts
A few spring onions to garnish
- In a large bowl, mix all the marinade ingredients apart from the chicken.
- Make sure there are no lumps of cornflour, and then add the chicken. Cover with cling film and marinade for 10 minutes.
- In a small bowl, mix all the ingredients for the additional sauce.
- Put the cumin, lime juice and sugar in a bowl and add the mango chunks. Mix thoroughly.
- Bring a large pan of hot water to the boil, add the carrot and cook for 1 minute, then add the onion and red pepper. Cook for another minute and drain in a colander.
- Place a wok over a high heat and add the oil. Fry the cashew nuts for a few minutes until golden, then take them out of the oil and drain on kitchen paper.
- If you’re using the red chilli, fry it in the same oil for 30 seconds, then add the chicken. Cook for 3-4 minutes over a high heat, until it turns brown. Add the carrot, onion and red pepper and cook for another 3 minutes, or until the onion has become lightly brown.
- Add the sauce and mango. Fry for a few more minutes, until the sauce thickens slightly.
- Top with the cashew nuts and spring onions and serve with plain boiled rice.