- 1 lb. (450g) 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 chili pepper, de-seeded 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
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.
Halve 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).
(Serves 4) Nutrition per serving: 308 kcal / 9g Fat / 31g Carbs / 29g Protein