Thai chicken & mango rice pasta (stir-fry) by Beatrix Horváth-Gallai for Stocksy United

Thai chicken & mango rice pasta (stir-fry)

Thai chicken & mango stir-fry - 400 g chicken breast (sliced) - 5 tbsp. olive oil - 4 tbsp. sesame seeds - 2 + 1/2 tbsp. honey - 1 big carrot (julienned) - 80 g rice noodles - 2 tbsp. sesame oil - juice of ½ lime - 2 tbsp. soy sauce - 1 small mango (julienned) - salt, pepper Preparation: 1. Mix 2 tbsp. olive oil with the chicken and the sesame seeds, then fry it on 1 tbsp. oil in two instalments until golden brown. In the last minute of the frying add 1 tbsp. honey to both portions. Remove the chicken from the pan and wipe out the remaining honey from it to prevent burning. 2. On the remaining oil fry the carrot in a way that it would stay crunchy in the middle. 3. Put the rice noodles in hot salty (but not boiling) water for 2 minutes. When they are ready, mix them immediately with the sesame oil. 4. Mix all the ingredients.

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Image #55047
Uploaded 3 June, 2013
Camera: NIKON D90

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