Cut the chicken thighs into large chunks and place in a non metallic bowl. Combine the marinade ingredients and season well. Spoon over the chicken and stir well to combine. Allow to marinate for 15 minutes.
Heat the sunflower oil in a wok or large non stick frying pan and add the chicken. Stir fry over a medium high heat for about 10 minutes until cooked through and lightly charred.
To serve, arrange the salad leaves in a serving dish and top with the chicken, mango, cucumber and spring onion. Add some lime wedges and garnish with fresh coriander. Serve straight away.
Once cooked allow chicken to rest in a bowl for just a few minutes before serving. It will be more tender, and won't wilt the leaves when you put the whole thing together.
|Serving Size: 1 Serving (370g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 95 (30%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 126.3mg||39 %|
|Sodium 180.9mg||6 %|
|Potassium 735mg||19 %|
|Total Carbohydrate 26.7g||8 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 23.2g|
|Protein 31.7g||45 %|
Powered by: USDA Nutrition Database
Calories per serving: 319
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