Chicken and Mango Stir Fry

Sweet and Satisfying Stir Fry in 10 Minutes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Chinese
Keyword: Dairy Free, Gluten Free, High Protein, Main Course, Quick
Servings: 4 Servings
Calories: 308kcal


  • 450 grams Chicken Breasts (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 Chilli Pepper (De-seeded and Chopped)
  • 2 tbsp Ginger (Grated)
  • 2 tbsp Coconut Oil

Fot 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.
  • Half 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 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 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 (not included in nutrition information per serving).


Calories: 308kcal | Carbohydrates: 31g | Protein: 29g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 1393mg | Potassium: 690mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1525IU | Vitamin C: 61mg | Calcium: 25mg | Iron: 1mg