Darren Smith
| 1 minute to read
Chicken & Mango Stir Fry
00:20
Non-veg
321kcalProtein
29gmFat
9gmCarbs
31gmIngredients
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
Direction
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 1 tbsp of coconut oil, and stir fry the vegetables (capsicum, onion, chilli, garlic and ginger) over high heat for about 3 mins. Add the mango and mix, cooking for another 2 minutes, then remove everything and set aside
Step-6
Add a second tbsp of oil to the pan and fry the chicken for about 3 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 2 minutes until the sauce thickens, in the meantime mix often
Step-8
Serve with rice (not included in macros)
Step-9
Serves: 4 (macros are per serve)
Kul Singh
Looks divine 😇