Thai chicken & mango stir-fry – let’s stir & fry

This is a typical stir-fry dish with an oriental flavour, with chicken, rice noodles, soy sauce and mango, which makes it even more interesting. A nice friend of mine has already tried my recipe, she added some grated garlic as well – it is always such a strange feeling when somebody tries my recipes, even eats them and then also leaves a comment for me -  anyway, adding some garlic was a very good idea. Next time I would also do it this way.

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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.