The quantities provided above are averages only.
1 sachet(s)
Sweet Asian Sauce
1 unit(s)
Mango
150 grams
Jasmine Rice
125 grams
Radish
260 grams
Diced Irish Chicken Breast
2 sachet(s)
Mayo
1 sachet(s)
Apple Cider Vinegar
1 sachet(s)
Dried Chilli Flakes
1 unit(s)
Scallion
1 sachet(s)
Ketjap Manis
1 tsp
Sugar
¼ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil.
Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Place a large pan over medium-high heat with a drizzle of oil.
Once the oil is hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. Remove from the heat and stir through the sweet Asian sauce, a knob of butter and a splash of water. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Meanwhile, trim and thinly slice the scallion. Stir the scallion through the rice once cooked completely.
Peel the mango. Slice down either side of the stone and remove the flesh. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).
Trim and thinly slice the radish.
Mix the radish, mango, apple cider, chilli flakes (add less if you don't like the heat), 1 tsp sugar (per 2P) and ¼ tsp salt (per 2P). Mix together and set aside, keep stirring frequently.
Mix the mayo and ketjap manis in a small bowl.
Serve the scallion rice and sweet Asian chicken in plates. Top with the mango and radish salsa. Spoon over the sweet soy mayonnaise.