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Chicken Mango Stirfry

If you love Thai cuisine as much as I do, here is a healthy twist on mango chicken fair. It's high protein, very low carb if using cauliflower rice and is another great 'Magic Plate Meal' to keep blood sugar balanced and you feeling full and satisfied.


  • 1 lb. (450g) chicken breasts, cut into strips

  • 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 (feel free to use low sodium or gluten free, or swap for coconut aminos)

  • 2 tbsp. honey


Cut the chicken into thin strips and season with salt and pepper.

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 coconut 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 or cauliflower rice for a lower carb option.


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