Fittr

2 years ago | 1 minute to read

Chicken and Mango Stir Fry

Non-veg

321kcal

Protein

29gm

Fat

9gm

Carbs

31gm

Ingredients

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

Direction

Step-1

Cut the chicken into thin strips and season with salt and pepper and coat in 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 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 flame for about 3 minutes.

Step-6

Add the mango and mix, cooking for another 2 minutes, then remove everything and set aside.

Step-7

Add a second tbsp of oil on the pan and fry the chicken for about 3 minutes, stirring often.

Step-8

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-9

Serve with rice or Indian Bread according to macros. Serves : 4 (macros are per serve)

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