RecipesServes 6



  • 2 tbsp vegetable oil
  • 3–4 skinless chicken breast fillets, sliced
  • Freshly ground black pepper and salt, to taste
  • 1 onion, sliced
  • 1 tsp ROSELLA Crushed Garlic
  • 1 large red capsicum, diced
  • 1–11/2 cups ROSELLA Mango, Coconut and Habanero Chutney
  • 1 mango, peeled and diced
  • 2–3 cups steamed long grain rice


  • Heat oil in a wok or large frying pan over high heat. Season chicken with freshly ground black pepper and salt. Stir-fry tossing chicken constantly until chicken is lightly browned. Add the onion, garlic and capsicum, and continue cooking for a further 3–4 minutes or until the chicken is cooked through and the capsicum is lightly tender.
  • Add the ROSELLA Mango, Coconut and Habanero Chutney to the wok. Toss to combine for a further minute until hot. Add the mango and gently toss to combine.
  • To serve; place a heaped spoonful of hot steamed rice in a serving bowl and top with chicken and mango stir-fry. Serve immediately.

Helpful Tip