Recipes
non-veg
Chicken & Mango Stir Fry
By Darren Smith
⏳ Prep Time: 20 minute
22 Aug 2019
Nutritional Overview
Calories
321 kcal
Protein
29 gm
Carbs
31 gm
Fats
9 gm
Ingredients
450g chicken breast strips
1 tbsp buckwheat flour
1 mango, peeled
1 red capsicum (bell pepper), sliced
1 red onion, chopped
2 cloves garlic, minced
1 small chilli, deseeded & chopped
2 tbsp ginger, grated
2 tbsp coconut oil
For the sauce:
3 tbsp rice vinegar
3 tbsp water
5 tbsp soy sauce
2 tbsp honey
Method
Step 1
Cut the chicken into thin strips and season with salt & pepper, then coat in the flour
Step 2
Peel the mango and cut the flesh into strips. Cut the capsicum into strips, peel the onion and cut into half rings
Step 3
Half the chilli lengthwise, remove the seeds, then finely chop. Peel and grate the ginger.
Step 4
Prepare the sauce by mixing all the sauce ingredients in a bowl
Step 5
In a wok or large pan heat tbsp of coconut oil, and stir fry the vegetables (capsicum, onion, chilli, garlic and ginger) over high heat for about mins. Add the mango and mix, cooking for another minutes, then remove everything and set aside
Step 6
Add a second tbsp of oil to the pan and fry the chicken for about minutes, stirring often
Step 7
Place the mango and vegetables back to the pan and mix well, then add the sauce. Cook on high heat for about minutes until the sauce thickens, in the meantime mix often
Step 8
Serve with rice (not included in macros)
Step 9
Serves: (macros are per serve)
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