First, cook the rice, as it takes the longest.

Blanch the spinach. Cook in boiling salted water for about 20s, then immediately quench in cold or ice water to keep the color fresh and the vegetables nice and crisp.

Peel and finely chop the garlic.

Cut the chicken breast fillet into strips. Marinate with salt, pepper, garlic, soy sauce, sweet and sour chili sauce, honey and let it chill for at least an hour.

Whisk the eggs with a pinch of salt.

Toast the sesame and let it cool.

Wash, peel, and cut the mango into approx. 0.5cm thick strips and season with a pinch of salt.

Deseed the chili pepper, mix with lemon juice, a pinch of salt, and a dash of oil, and set aside.

Heat oil in a pan and fry the egg until golden brown. Then cut into strips and set aside.

In the same pan, heat oil and sear the marinated chicken breast strips until the liquid is reduced and the meat is cooked through.

Arrange rice, mango strips, egg, chicken, and fresh spinach side by side in a bowl or deep plate – color-coordinated, because the eye eats first. Drizzle with sesame oil and toasted sesame, add the pickled chili pepper, use cilantro as a garnish – and enjoy!

Enjoy your meal!!!