Cook long grain rice according to package instructions. Cut chicken fillet into narrow strips and fry in hot oil until crispy, season with salt and pepper.
Grate the shiitake mushrooms with a wet dish, shorten at the stem end, halve or possibly quarter. Add to tenderloin with sugar snap peas and garlic and roast for about 3 minutes, remove meat-vegetable mixture and keep warm. Deglaze the pan with coconut milk and stock and cook a little.
Peel mango, remove pulp from stone, crush, add to frying pan with meat-vegetable mixture. Add crème fraîche and bring to the boil once briefly. Sprinkle with coriander and serve with long grain rice.
Chili pepper pure must, and have it (kleingeschnippelt) on the spot after the garlic added.
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