3
Ingredients
- 1 lb. Chicken Breast, Sliced Thin
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- 1 red pepper, sliced thin
- 1 yellow bell pepper, julienned
- 1 small zucchini, julienned
- 1 ripe mango, diced
- 1/4 cup green onions, chopped
- Fresh cilantro, for garnish
- For the Sauce:
- 1/4 Soy Sauce or Tamari for gluten-free
- 1 tablespoon honey or maple syrup
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (if you like a kick)
- Cornflour, 1 tablespoon (if you want to thicken the chilli)
Instructions
- Prepare the Chicken: Season the chicken breast slices with salt and pepper. Add enough vegetable oil to a large skillet or wok and heat over medium-high. Stir in chicken slices and cook for 5 to 6 minutes or until browned and cooked through. Add to a skillet and set aside.
- Cook the Vegetables: Using the same skillet, add red and yellow bell peppers in addition to zucchini. Stir-fry for another 3-4 minutes or until they start to soften (just a bit) but are still crisp.
- Prepare the sauce: In a small bowl, stir together soy sauce, honey, lime juice (or vinegar), ginger powder or fresh grated ginger garlic, and crushed red pepper. To thicken the sauce, add cornflour to it and mix well.
- Combine Everything: Add chicken back to the skillet. Pour over chicken and vegetables, stirring to combine well. Cook for another 2 to 3 minutes until the sauce has thickened somewhat and everything is well mixed.
- Add Mango and Garnish: Gently return the stir-fry to a simmer, this time adding diced mango and green onion (use heat-proof spatula or wooden spoon lifting sauce from bottom); fold in as you go in; be careful not mash the very soft fruit. Add the mangoes and cook for 1 more minute to warm up those chunks of deliciousness. Garnish with fresh cilantro.
- Serve with rice or noodles or with a side of Garlic Fried Rice.
Tips and Variations
- Make It Milder: Omit red pepper flakes for a less spicy sauce. Seek more heat with extra red pepper flakes in the mix or a shot of sriracha to the sauce.
- Best Mango: Fresh, ripe mango is always going to yield the best results, although if you can't find fresh, then frozen chunks of mango will work too. Just thaw them before using.
- Note: Customise Veggies: Add your favourite veggies here! The snap peas, carrots and broccoli fit into this stir-fry very well.
- Change the protein: You can substitute the chicken for shrimp, tofu or strips of beef to interchange in this dish Different proteins may take less (or more) time to cook.
For more stir-fry ideas, try our Crispy Chicken Stir Fry or Chili Garlic Noodles
Nutrition Information
- Calories: You will get 337k calories with this meal.
- Carbohydrates: Carbohydrates are the brain's fuel source; here, 17 g of carbohydrates is obtained.
- Protein: An amount of 27 g of protein is obtained with this meal, which is very important for muscle repair and growth.
- Fat: An amount of 7 g is served, which helps you to keep on the diet.
- Sodium: 856 mg of sodium is used.
- Fibre: 3 g of fibre is obtained here.
- Sugars: 11 g of sugar is contained here depending on the fruits and honey used.
- Calcium: 172 mg of calcium is obtained.
- Iron: 6 mg of iron is obtained in this recipe.
- Cholesterol: 285 mg of cholesterol is obtained here.
Mango Chicken Stir-Fry is a fresh new take on the classic Chinese stir-fry, combining juicy mango, tender chicken, and plenty of crisp vegetables with a sweet and spicy sauce. It is a delicious, colourful, and healthy meal that takes less than 30 minutes to prepare, making it perfect for weeknight dinners. The sweet mango cuts the savoryness of the sauce, making it that perfect to-die-for dish. It is also pretty easy to add any vegetable you might like.
