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Chicken & Mango Stir-Fry

dinner lunch recipes
chicken mango stir fry

There's nothing like a stir fry for quick cooking that you can pack full of nourishing vegetables. Try this one with a tropical twist.


  • 450g chicken breasts, cut into strips
  • 1 tbsp flour
  • 1 mango, peeled
  • 1 capsicum, sliced
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 small chili 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


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

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

Halve the chili pepper lengthwise, remove the seeds, 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 vegetables (peppers, onions, chili 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 a 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 and mix well, then add the sauce. Cook on high heat for about 2 minutes until the sauce thickens, in the meantime mix often.

Serve with rice.

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