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.