Chicken & Mango Stir Fry

Cut the chicken into thin strips and season with salt & pepper, then coat in the flour

Peel the mango and cut the flesh into strips. Cut the capsicum into strips, peel the onion and cut into half rings

Half the chilli 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 (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

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 macros)

Serves: 4 (macros are per serve)