Your child will love this popular sweet and sour Thai salad that can be served either hot or cold. Peppers or Capsicums are rich in vitamin C, beta-carotene, lutein, B-vitamins and other essential nutrients. They also contain capsaicin, a powerful compound that besides giving peppers the 'bite', also functions as an antioxedant and pain-reliever.
Ingredients
• 500 g lean chicken thigh or breast fillets (chopped)
• 2 cups rice, washed
• 4 cups water
• 1 cup snow peas, cut into small pieces
• 1 cup carrot, cubed
• 1 fresh mango, diced
• 6 shallots, finely chopped
• 2 tablespoons sweet chilli sauce
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil (e.g. corn, sunflower, soybean) parsley, chopped (optional)
Method
1. Heat oil in a non-stick frying pan over a moderately high heat.
2. Cook chicken pieces for 2 to 3 minutes, until lightly browned.
3. Add rice and water. Mix well and bring to a boil. Reduce heat to low and simmer, covered, for 12 minutes, or until rice is cooked and fluffy.
4. Stir in vegetables, mango, shallots and sauces.
5. Remove pan from heat and stand, covered, for 5 minutes.
6. Serve, garnished with chopped parsley.