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Chicken and Mango Stir Fry
- Chicken Breast Strips : 450 g
- Buckwheat Flour : 1 tbsp
- Mango : 1 (peeled)
- Red Capsicum : 1 (sliced)
- Garlic Cloves : 2 (minced) • Small Chilli ; 1 (Deseeded and chopped) • Coconut Oil : 2 tbsp
- Red Onion : 1 (chopped)
- For the Sauce: • Rice Vinegar : 3 tbsp • Soy Sauce : 5 tbsp • Honey : 2 tbsp
Cut the chicken into thin strips and season with salt and pepper and coat in 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 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 flame 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 on 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 or Indian Bread according to macros. Serves : 4 (macros are per serve)