Chicken with mango

Ingredients
400 g chicken breast, without skin or bones, fried and sliced
1 mango, peeled and sliced
3 tablespoons of nut oil
1 medium onion, sliced
2 cloves of garlic, finely chopped
1 red chili pepper, cut julienne
2 cm ginger piece, cut julienne
½ red capsicum, cut julienne
½ yellow capsicum, cut julienne
1 carrot, peeled and cut julienne
2 tablespoons of soy sauce
2 tablespoons of Worcestershire sauce
2 green onions, only the white part, cut into 5 cm long pieces, then julienne
Fresh coriander leaves, for garnishing
Riso Scotti Easy Cook Thai Rice

Instructions
Heat the oil in a wok, or large pan and add the onion. Fry for 30 seconds at high heat, stirring and then add the garlic, ginger and chili pepper. Continue for another 30 seconds.
Add the carrot and continue for 1 minute, being careful for the onion and garlic not to stick to the bottom of the pan. Add the soy sauce and capsicum. Stir well and fry for 1 minute. Meanwhile, prepare the rice following the instructions written on the pack.
Add the meat, Worcestershire sauce and mango. Stir for 1 minute.
Add the green onion and stir rapidly. Serve the dish hot, garnished with coriander leaves, aside boiled rice.

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