Chargrilled-Mango-and-Red-Capsicum-Skewers-with-Sweet-Chilli-Dip

Ingredients

  • ¼ cup lime juice
  • ¼ cup sweet chilli sauce
  • ¼ cup soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons vegetable oil
  • 500g chicken tenderloins
  • 200g broccolini, cut into 4cm pieces
  • 1 onion, cut into wedges
  • 400g baby bok choy leaves
  • 2 mangoes, peeled, seeded, sliced
  • ¼ cup torn fresh mint leaves
  • ¼ cup torn coriander leaves

Method

  1. Combine the juice with the chilli, soy and hoisin sauces. Heat 1 tablespoon of the oil in a wok or large non-stick frying pan, add the chicken, cook over high heat for 1 minute on each side or until lightly browned.
  2. Add the sauce mixture and continue cooking for 1 minute or until just cooked through. Remove from the wok and set aside.
  3. Heat the remaining oil in the wok, add the broccolini and onion and stir-fry for 3 minutes. Add the bok choy and stir-fry until the vegetables are tender. Stir in the reserved chicken and sauces and the mango, mint and coriander.

Tip: Delicious served with egg or rice noodles.

  • Serves
    4
  • Prep
    15mins
  • Cook
    10mins
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