Prep: 10 mins
Cook: 15 mins
- 2/3 cup (100g) white rice
- 7 oz (200g) chicken breast, cut into pieces
- 1/2 tbsp Jamaican jerk spice mix
- 1 tbsp sesame seeds
- 3 tbsp sweet chilli sauce
- 2/3 cup (100g) mange tout
- 1 tbsp sesame seed oil
- 1/2 mango, cubed
- 1 small red onion
Cook the rice and set aside in a bowl once ready. Mix the chicken with the spice blend, half the sesame seeds and a little more than half of the chilli sauce.
Heat a non-stick pan without oil or butter and fry the chicken for 10 minutes on medium heat until golden brown, stirring regularly.
In the meantime, cut the mange tout in half and boil for about 4 minutes. Drain and leave aside. Whisk the oil and the rest of the chilli sauce to make the dressing. Peel the mango and cube the flesh. Cut the onion into thin rings.
Mix the rice with the rest of the sesame seeds, mange tout, mango, onion and dressing.
To serve, divide the rice between two bowls/plates and place the chicken on top.