Mango Chicken

Mango Chicken

Oh mango!  Sweet, juicy, mango!  I’ve used pineapple before in stir fries, but here mango takes center stage – and it’s well deserved!

Cuisine

Asian

Serves

4

Dish Type

Main Dish

Time

30 minutes

 

This recipe is

Whole 30 (see ingredient note) 3 WW Freestyle Points                  Under 30 minutes

Gluten Free        Dairy Free

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound boneless skinless chicken breasts cut into 1 inch pieces
  • salt and pepper to taste
  • 1 green bell pepper cored, seeded and thinly sliced
  • 1 red bell pepper cored, seeded and thinly sliced
  • 1 teaspoon minced garlic
  • 2 teaspoons minced ginger
  • 2/3 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 1 1/2 cups fresh mango chunks

*If you’re doing Whole 30, use coconut aminos for the soy sauce, and Whole 30 compliant flour for the cornstarch (try arrowroot or coconut).

Instructions

  • Heat the oil in a large pan over medium high heat.
  • Place the chicken in the pan in a single layer. Season with salt and pepper. You may need to cook the chicken in batches.
  • Cook the chicken for 4-6 minutes or until browned and cooked through. Repeat the process with any remaining chicken.
  • Add the peppers to the pan with the chicken and cook for 3-4 minutes or until softened.
  • Add the garlic and ginger to the pan and cook for 1 minute.
  • In a small bowl, whisk together the chicken broth, soy sauce, rice vinegar and cornstarch.
  • Pour the chicken broth mixture over the chicken and vegetables and bring to a simmer.
  • Cook for 1-2 minutes or until sauce has just thickened.
  • Stir in the mango chunks and serve.

Mangos, Peppers, and Chicken for the mango chicken

 

Heat the oil in a large pan or over medium high heat.
 
Chicken cooking in pan.
Place the chicken in the pan in a single layer.  Season chicken with salt and pepper.  Cook the chicken until browned and cooked through, about 5 minutes.   
While chicken is cooking, whisk together chicken broth, soy sauce, rice vinegar and cornstarch.  Set aside.
 
Peppers added to chicken
Add the peppers to the pan with the chicken.  Cook until the peppers are softened, about 3 or 4 minutes. 
 
Ginger and garlic, ready to go into pan.
Add the garlic and ginger to the pan and cook for an additional minute.
 
Chicken, peppers, and sauce cooking in pan.
Pour the chicken broth mixture over the chicken and vegetables and bring to a simmer.  Cook for 1-2 minutes or until sauce has just thickened.
 
Mangos added to chicken and peppers.
Add mango chunks to pan.  Stir to coat.  Serve when mangos are warmed slightly. 
 

This recipe will be featured in next week’s Simple Balance and Quick and Easy meal plan.  Be sure not to miss out by signing up for our meal plan subscription.

 Return the blog home.

Leave a comment