Mango chicken salad

Ingredients for 2 servings:

• 300 g boneless chicken breast
• 2 tsp cornstarch
• some oil for frying
• 2 garlic cloves
• some ginger root, fresh
• 2 tbsp soy sauce
• ½ lime(s), organic, juice and zest
• 1 mango(s), ripe
• ½ red bell pepper(s)
• 0.3 chili pepper(s), approx., depending on the spiciness and your own taste, more
• 2 spring onions
• 1 tbsp oil
• Soy sauce
• Lime juice
• Sugar
• pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 40 minutes

fruity, spicy, light

Cut the chicken breast into 1.5 cm cubes and toss in the cornstarch. Heat the oil in a pan and fry the meat until browned on all sides, not overcooking so the meat doesn’t dry out. Add the crushed garlic and grated ginger briefly at the end. Add the soy sauce, lime juice, and zest, and mix everything together. Remove the pan from the heat, let the meat cool, and let it marinate for about 15 minutes. Wash and peel the mango and remove the stone. Cut the flesh into 1.5 cm cubes. Deseed and chop the bell pepper. Remove the seeds and white membranes from the chili pepper and dice the rest very finely. Trim the spring onions and slice them into thin rings. Mix the mango, bell pepper, spring onions, and chili with the meat and oil, and season with soy sauce, lime juice, sugar, and pepper.