Mango Salsa Chicken

2 Mangoes or 1 tin
1 bunch garlic chives
1 tbsp chilli vinegar
1/8 cup white balsamic vinegar
1 shallot
1 full chicken breast
light soy sauce
1 cup rice
2 tbsp pistachios
2 tbsp slivered almonds
salt and pepper

1. remove flesh from the mango and cube;
2. slice shallot and garlic chives finely and place in a bowl with the mango flesh;
3. cover with balsamic and chilli vinegars;
4. Stir well and leave for at least an hour, but preferably overnight;
5. Add 1 and 1/2 cups water to the rice in a microwave proof bowl;
6. cook in the microwave for approx 14 minutes (this may be shorter or longer depending on your microwave);
7. While the rice is cooking, slice the chicken into thin strips, and mix with a healthy slug of light soy sauce;
8. Cook the chicken in a medium hot fry pan;
9. When the rice is cooked, stir through the almonds and pistachios;
10. Serve the chicken over the rice, with the mango salsa. Add salt and pepper to taste.