Chicken And Mango Stir-Fry

Can’t decide which vegetable to have for dinner? How about all of them? The title of this recipe is “chicken and mango stir-fry” but it’s actually a whole lot more than just chicken and mango: between the zucchini and the broccoli and the bell pepper and the mushrooms and everything else, it hits a huge variety of vegetables. And you could always adapt it or change the ingredients slightly to get your favorites in there.

Even though it’s full of so many different vegetables, the stir-fry as a whole still has a clear south Asian inspiration. There’s the mango to start with, but the ginger, bean sprouts, and cashews add to the effect and pull it all together so you don’t feel like you’re literally just eating everything in the crisper drawer.

For the low-carb folks, this would be a great meal because the stir-fry has enough variety to feel like a “meal” on its own, without needing an extra starchy side. Of course, if you do choose to include white rice in your version of Paleo, this would also be a great topping for it, or try cauliflower rice just in case the stir-fry didn’t have quite enough vegetables for you already.

Chicken And Mango Stir-Fry Recipe

SERVES: 4 PREP: 20 min. COOK: 20 min.

Ingredients

• 2 chicken breasts, sliced
• 1 red onion, sliced
• 1 zucchini, sliced
• 1 ripe mango, sliced
• 1 bunch broccoli, cut into small florets
• 1 bell pepper, chopped
• 1 cup mushrooms, sliced
• 2 cups bean sprouts
• 2 tbsp. fresh ginger, minced
• 2 garlic cloves, minced
• 3 tbsp. coconut aminos
• 1/4 tsp. chili flakes (optional)
• 1/4 cup roasted cashews, chopped (optional)
• 2 tbsp. coconut oil
• Sea salt and freshly ground black pepper

Preparation

1. Heat the coconut oil in a wok or skillet over medium-high heat.
2. Cook the chicken until no longer pink, 4 to 5 minutes, and remove from skillet.
3. Add the garlic, ginger, and onion, and cook until fragrant, about 1 to 2 minutes.
4. Add the broccoli, zucchini, mushrooms, bell pepper, and mango. Cook until the vegetables are soft, 5 to 7 minutes.
5. Return the chicken to the pan, and drizzle with coconut aminos, chili flakes, and season to taste.
6. Add the bean sprouts, give everything a good stir, cook until everything is warm.
7. Serve with chopped cashews sprinkled on top.