Chicken and Mango Stir Fry

With a delicious mix of flavours, this chicken and mango stir fry is perfect for a summer evening. 

Serves : 4    Prep : 10 mins    Cook : 10 mins

WHAT YOU NEED:

• 1 lb. (450g) chicken breast, cut into strips
• 1 tbsp. buckwheat flour
• 1 mango, peeled
• 1 red bell pepper, sliced
• 1 red onion, chopped
• 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

WHAT YOU NEED TO DO:

1. Cut the chicken into thin strips and season with salt and pepper, then coat in the flour.

2. Peel the mango and cut the flesh into strips. Cut the peppers into strips, peel the onion and cut into half rings. 

3. Half the chilli pepper lengthwise, remove the seeds, then finely chop. Peel and grate the ginger. 

4. Prepare the sauce by mixing all the sauce ingredients in a bowl

5. In a wok or large pan, heat 1 tbsp. of coconut oil, and stir fry the vegetables (peppers, onions, chilli pepper, garlic and ginger) over a high heat for about 3 minutes. Add the mango and mix, cooking for another 2 minutes, then remove everything and set aside. 

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

7. Place the mango and vegetables back to the pan and mix well, then add the sauce. Cook on a high heat for about 2 minutes until the sauce thickens, in the meantime mix often. 

Optional 

8. Serve with rice (not included in nutrition information per serving).

Nutrition per serving : Kcal: 321   Fats: 9g   Carbs: 31g   Protein: 29g