Chicken & Mango Stir Fry
Gluten Free | Meal Prep | Dairy Free | Quick | High Protein
Serves 4
Prep Time10 mins
Cooking Time10 Mins
308
kCal
9g
Fats
31g
Carbs
29g
Protein
Ingredients
1 lb. (450g) chicken breasts, cut into strips
1 tbsp. buckwheat flour
1 mango, peeled
1 red bell pepper, sliced
1 red onion, chopped
2 cloves garlic, minced
1 small chili pepper, deseeded and chopped
2 tosp. ginger, grated
2 tosp. coconut oil
For the Sauce:
3 tbsp. of rice vinegar
3 tbsp. of water
5 tbsp. of soy sauce
2 tosp. honey
Method
Instructions:
- Cut the chicken into thin strips and season with salt and pepper, then coat in the flour.
- Peel the mango and cut the flesh into strips. Cut the peppers into strips, peel the onion and cut into half rings.
- Half the chili pepper lengthwise, remove the seeds, then finely chop. Peel and grate the ginger.
- Prepare the sauce by mixing all the sauce ingredients in a bowl.
- In a wok or large pan heat 1 tbsp. of coconut oil, and stir fry the vegetables (peppers, onions, chili pepper, garlic and ginger) over high heat for about 3 minutes. Add the mango and mix, cooking for another 2 minutes, then remove everything and set aside.
- Add a second tbsp. of oil to the pan and fry the chicken for about 3 minutes, stirring often.
- Place the mango and vegetables back to the pan and mix well, then add the sauce. Cook on high heat for about 2 minutes until the sauce thickens, in the meantime mix often.
- Serve with rice (not included in nutrition information per serving).
1 lb. (450g) chicken breasts, cut into strips
1 tbsp. buckwheat flour
1 mango, peeled
1 red bell pepper, sliced
1 red onion, chopped
2 cloves garlic, minced
1 small chili pepper, deseeded and chopped
2 tosp. ginger, grated
2 tosp. coconut oil
For the Sauce:
3 tbsp. of rice vinegar
3 tbsp. of water
5 tbsp. of soy sauce
2 tosp. honey
Instructions:
- Cut the chicken into thin strips and season with salt and pepper, then coat in the flour.
- Peel the mango and cut the flesh into strips. Cut the peppers into strips, peel the onion and cut into half rings.
- Half the chili pepper lengthwise, remove the seeds, then finely chop. Peel and grate the ginger.
- Prepare the sauce by mixing all the sauce ingredients in a bowl.
- In a wok or large pan heat 1 tbsp. of coconut oil, and stir fry the vegetables (peppers, onions, chili pepper, garlic and ginger) over high heat for about 3 minutes. Add the mango and mix, cooking for another 2 minutes, then remove everything and set aside.
- Add a second tbsp. of oil to the pan and fry the chicken for about 3 minutes, stirring often.
- Place the mango and vegetables back to the pan and mix well, then add the sauce. Cook on high heat for about 2 minutes until the sauce thickens, in the meantime mix often.
- Serve with rice (not included in nutrition information per serving).