What you'll need:
450g chicken breast, cut into strips
1 tbsp. buckwheat flour
1 mango, peeled
1 red bell pepper, 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. of rice vinegar
3 tbsp. of water
5 tbsp. of soy sauce
2 tbsp. honey
Prep time: 10 mins
Cook time: 10 mins
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 peppers 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 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 the second tbsp. 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 (not included in the nutrition info).
Macros per serving: