Mango Chilli Chicken
- 500g Chicken tenderloins
- Sweet Chilli Sauce approx ¼ cup (we use The Chilli Factory Todd River Dust but if you like it hot, use Fennelweb bite)
- 1 mango cut into 2cm strips
- Extra chilli Sauce
Marinate the chicken in the chilli sauce for an hour.
Put a small amount of oil into a pan that is heated to moderately high. (I cook it on the BBQ) Quickly cook chicken strips so a nice colour on outside but not quite cooked through.
Reduce the heat to low, place mango strips over the chicken, pour on the extra chilli sauce and cover with lid for 5 minutes.
Increase the heat of pan again to high to caramelize the chilli sauce on chicken.
Great served with crisp salad or steamed vegetables.