Sweet Mango Chicken Stir-Fry

Name: Sweet Mango Chicken Stir-Fry
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 5 servings
Cuisine: Chinese, Thai, Fusion
Ingredients: 2 tsp Arrowroot Powder; 2 tbsp Avocado Oil; 2 cups Broccoli Florets; 2.5 lb Chicken Breast; 0.25 cup Coconut Aminos; 1 tsp Granulated Garlic; 1 whole Green Bell Pepper; 1 tsp Ground Ginger; 2 cups Mango Chunks; 0.5 cup Orange Juice; 1 whole Red Bell Pepper; 0.5 tsp Red Pepper Flakes; 2 tbsp Rice Vinegar; 1 tsp Salt; 1 tbsp Sriracha; 2 tbsp Tomato Paste; 0.5 tsp White Pepper; 0.5 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳Thai 🇹🇭Fusion High-Protein 💪Sugar-Free Gluten-Free Whole30 Paleo 🦴Halal 🕌Comfort-Food

Sweet Mango Chicken Stir-Fry brings tender chicken and juicy mango together with crisp bell peppers and broccoli in a bright, tangy sauce with a gentle chili heat. The balance of sweet fruit, citrus, and umami makes each bite lively yet comforting. Serve it for a quick weeknight Dinner when you want bold flavor and plenty of color on the plate.

Prep25 mins
Cook15 mins
Serves5
DifficultyMedium

1

Place orange juice, tomato paste, coconut aminos, chile-garlic sauce, rice vinegar, ginger, garlic, and 2 teaspoons arrowroot powder in a pint container with a tight lid. Cover and shake until the sauce is well combined; set aside.
2

Cut the chicken breasts into bite-size pieces and place them in a large resealable plastic bag. Add salt, white pepper, and 1 tablespoon arrowroot to the bag; seal and gently squeeze to coat the chicken evenly.
3

Heat 1 tablespoon avocado oil in a large non-stick skillet or wok over medium-high heat until hot.
4

Add the chicken pieces in a single layer and cook for about 1 minute. Using tongs, turn the chicken and start stirring. Move the chicken quickly around the skillet, turning so all sides contact the pan and start to brown, about 5 minutes.
5

Continue stir-frying until the chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should register 162 to 165 degrees F (72 to 74 degrees C). Remove the chicken to a plate and keep warm.
6

Heat the remaining tablespoon of oil in the same skillet until hot. Add the onion, bell pepper, broccoli, and red pepper, and cook, stirring, until the vegetables are brightly colored but still crisp, about 3 minutes. Stir in the mango pieces.
7

Shake the sauce again, then pour it into the skillet, stirring quickly and constantly until it thickens, about 1 minute. Return the chicken pieces to the skillet.
8

Turn off the heat and let the residual heat continue cooking the stir-fry until the vegetables are crisp-tender, 1 to 2 more minutes.