Marinated chicken with mango

Ingredients for 2 servings:

• 250 g chicken breast, without skin and bones, frozen
• 2 tbsp sunflower oil for frying
• 10 g garlic clove(s)
• 2 tbsp soy sauce, sweet (kecap manis)
• 1 tbsp soy sauce, salty
• 1 tbsp rice wine
• 8 leaves of romaine lettuce
• ½ mango(s), ripe, approx. 350 g
• 1 Pepper, red, long, mild
• 20 g carrot(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

A side dish from modern Balinese cuisine.

Thaw the chicken breast, then slice across the grain into approximately 1.5 mm thick slices and dice them. Peel the garlic cloves and slice them thinly lengthwise. Mix them evenly in a bowl with the remaining marinade ingredients and the chicken pieces and marinate at room temperature until ready to use. Wash the romaine lettuce leaves and spin dry. Wash the mango, trim both ends, peel, and fillet it. Cut one large fillet lengthwise into 6 strips. Reserve the rest for another purpose. Wash the peppers and cut them diagonally into 5 mm wide pieces. Wash and peel one carrot, then slice them into thin strips using a julienne peeler. Drain the chicken pieces, let them drain well, and add the remaining garlic pieces to the remaining marinade. Heat the sunflower oil in a wok until very hot. Add the chicken pieces and stir-fry for 60 seconds. Add the pepper pieces and carrot strands and stir-fry for another 30 seconds. Deglaze with the marinade, mix briefly, and immediately remove from the wok and divide between serving bowls. Garnish with the mango strips and lettuce leaves, serve, and enjoy as a side dish.