Mango Tango Chicken with Jasmine Rice

4 boneless, skinless chicken breasts, sliced

1 cup (250 mL) jasmine rice

1 tbsp (15 mL) sesame oil

2 tbsp (30 mL) lime juice, fresh

4 cloves garlic, minced

1/2 cup (125 mL) onions, minced

1 red pepper, cut into strips

2 mangoes, peeled, diced

1/2 cup (125 mL) cilantro, fresh, minced

2 tbsp (30 mL) low-sodium soy sauce

1 red hot chile pepper, minced

1/2 cup (125 mL) Thai sweet chilli sauce

2 tbsp (30 mL) ginger, fresh, minced

1/2 cup (125 mL) water

4 cups (1 L) mixed salad greens

1/4 cup (60 mL) cashews, dry roasted

1 Cook jasmine rice in unsalted water according to package instructions.
2 Sauté chicken in a non-stick skillet with the sesame oil, half (2 cloves) of the minced garlic and half (1 Tbsp / 5 mL) of the fresh lime juice. When chicken is browned, push to the side of the pan.
3 Stir in onion and sweet red pepper. Sauté 3-5 minutes in skillet until onion is translucent. Add one diced mango and minced cilantro.
4 Purée other mango with remaining lime juice and minced garlic, soy sauce, red chili, Thai sweet chili sauce, ginger, and water.
5 Add puréed sauce ingredients to stir-fry and stir until well mixed. Bring to a boil. Serve immediately.
6 Arrange mixed greens around the edge of each of four plates. Serve mango chicken with a scoop of cooked jasmine rice. Garnish each plate with some of the roasted whole cashews.