Flavorful mango chicken stir fry made in one pan with plenty of bright veggies. This easy stir fry is protein-packed and perfect for meal prep! Serve with quinoa, brown rice or cauliflower rice for a full meal.
As I’m writing this blog post, Abra and I are sitting with Perrier waters at a small bistro table outside our hotel room in the middle of Assignan, France. She’s reading the book called the Kiss Quotient and I’ve decided to take the rest of the evening to write a few blog posts.
Truth be told, our bellies are feeling full and happy. We just had a meal that might have just been our favorite and a little untraditional in French culture and from an Ugarian chef who has a small restaurant in the village square.
Here’s what’s on our plates: pork belly, lamb and a delicious herb-marinated steak with a wide array of beautiful, perfectly roasted vegetables including mushrooms, roasted sweet potato, beets, red onion, fingerling potatoes and garlic. Served with rose, of course!
What I’ve noticed about the French is that they take their time throughout the day to truly enjoy life and the simple pleasures, which includes a lunch and daily rest from 12-2pm, where after they return back to work feeling a bit more rejuvenated and refreshed.
And perhaps they need it, because from what I’ve observed most of the French take wine with lunch (which puts me into a deep coma ha!).
So what’s on the menu when I get home? I think I’m mostly looking forward to my strawberry pineapple spinach smoothie that I make at least a few times a week. And of course, all the vegetables that Abra and I eat out of the fridge on a daily basis: spinach salads, veggie curry bowls for lunch, eggs and avocado slices, carrots and hummus (I didn’t have ANY beans or lentils while in France — WUT.)
With all that being said, I’ll leave you with a delicious stir-fry dinner that’s just as easy as it is delicious. The seasonal mango brightens and sweetened the stir-fry and the sauce gives it a creamy umami flavor that you won’t forget anytime soon.
In less than 30 minutes, you can have this delicious dinner on your table. And if you’re ridin’ solo these days, it makes for an epic meal prep meal. I love serving it over brown rice cooked in a bit of light coconut milk with perhaps a little bit of curry powder.
I hope you enjoy this easy meal. Cheers to being real AND to eating what you love. xo!
If you try this recipe, be sure to rate it below and let me know how you liked it. And of course, don’t forget to snap a photo and tag #ambitiouskitchen on Instagram so I can see your beautiful creations. xo!
Mango Chicken Stir Fry
Author: Monique of AmbitiousKitchen.com
- Serving size: 1/4 of recipe
- Calories: 236
- Fat: 6.5g
- Saturated fat: 0.9g
- Carbohydrates: 19.6g
- Sugar: 10.7g
- Fiber: 3.0g
- Protein: 26.6g
Recipe type: Dinner, Gluten Free
- 1 tablespoon coconut oil or olive oil, divided
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces
- 1 red onion, diced
- 8 ounce snap or snow peas (or sub chopped broccoli)
- 1 red bell pepper, sliced
- 1 large ripe mango, diced
- Optional: Cashews and Cilantro, to garnish
- For the sauce
- 2 tablespoons gluten free soy sauce or coconut aminos
- 2 tablespoon cashew butter (or peanut butter)
- 2 cloves garlic, minced
- 1/2 tablespoon freshly grated ginger
- 1 teaspoon honey
- 1 tablespoon warm water, to thin
- 1 teaspoon red pepper flakes
- ½ teaspoon tapioca flour, arrowroot flour or cornstarch
- First prepare your stir fry sauce: In a medium bowl, whisk together the soy sauce, cashew butter, garlic, ginger, honey, warm water, red pepper flakes and tapioca flour. Set aside.
- Now you’re ready to cook your stir fry: Add coconut oil to a large wok or pot and place over medium high heat. Once oil is hot, add chicken and generously sprinkle with salt and pepper. Cook chicken for 5-6 minutes or until fully cooked and no longer pink. Once chicken is cooked, transfer to a bowl.
- Add in the other ½ tablespoon of coconut oil to the skillet and reduce heat to medium. Add minced garlic and cook for 30 seconds or until fragrant, then chopped red onion, snap peas and red bell pepper. Stir-fry for 5 minutes or until onions cook down and bell pepper becomes a little tender. Reduce heat to low, add in chicken, mango and your sauce, gently stirring to coat veggies and cook for another few minutes.
- Serves 4; I love serving this meal with brown rice or quinoa for a full meal.
If you don’t want to use cashew butter, you can sub for peanut butter or almond butter. We love the creaminess the cashews give the stir fry though!