Mangoes are finally in season – and what better way to celebrate than with this fresh, colourful Chicken & Mango Stir Fry! It’s the perfect mix of sweet, savoury, and just a little spicy, with tender chicken, juicy mango, and crisp veggies all coated in a glossy honey-soy sauce. Quick to make and bursting with flavour, it’s a sunshine-on-your-plate kind of dinner that feels special but takes hardly any effort.
Serves 4
Ingredients:
450g chicken breasts, cut into strips
1 Tbsp buckwheat flour
1 mango, peeled
1 red capsicum, sliced
1 red onion, chopped
2 cloves garlic, minced
1 small chilli pepper, deseeded and chopped
2 Tbsp ginger, grated
2 Tbsp coconut oil
For the sauce:
3 Tbsp rice vinegar
3 Tbsp water
5 Tbsp soy sauce
2 Tbsp honey
Method:
Cut the chicken into thin strips and season with salt and pepper, then coat with flour.
Peel the mango and cut the flesh into strips. Cut the capsicum into strips. Peel the onion and cut into half rings.
Cut the deseeded chili pepper lengthwise, 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 capsicum, onions, chilli pepper, garlic and ginger over high heat for about 3 minutes. Add the mango and mix, cooking for another 2 minutes. Then remove everything and set aside.
Add the second tablespoon of oil to the pan and fry the chicken for about 3 minutes, stirring often.
Place the mango and vegetables back to the pan. Add the sauce and mix well. Cook on high heat for about 2 minutes until the sauce thickens. Mix occasionally.
Serve with rice.
