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Prepare the ingredients.
Pour the oil into the cooking pan.
Cook the onion and ginger for 3 minutes. Add the chicken and cook until brown.
Pour in the honey and stock. Mix.
Pressure cooking: 18 minutes
Add the mango, lemon and chilli peppers. Stew for 5 minutes. Serve with chives.
Keeps for: 4 days in the fridge, but it can also be frozen without the sauce and rice.