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MANGO CHICKEN STIR-FRYEntree Meal Prep
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Recipe detail

MANGO CHICKEN STIR-FRY

Lunch/Dinner
Prep
15 Mins
Cook
30 Mins
Serves
4
Macros per serving
Calories
352
Protein
35g
Carbs
40g
Fat
8g

Instructions

14 steps

  1. 1Dice the chicken breast into bite-sized pieces.
  2. 2Thinly slice the bell peppers.
  3. 3Trim the ends of the snap peas.
  4. 4Peel, pit, and dice the mango.
  5. 5In a bowl, combine diced chicken with soy sauce, minced ginger, and minced garlic. Let it marinate for at least 15 minutes.
  6. 6Heat olive oil in a large wok or skillet over medium-high heat.
  7. 7Add the marinated chicken and stir-fry until it’s cooked through and slightly browned.
  8. 8Add sliced bell peppers and snap peas to the wok. Stir-fry for an additional 2-3 minutes until the vegetables are slightly tender but still crisp.
  9. 9Gently fold in the diced mango, ensuring it’s evenly distributed. Cook for another 1-2 minutes until the mango is heated through.
  10. 10Season the stir-fry with salt and pepper to taste. If you like some heat, add red pepper flakes.
  11. 11Divide the Mango Chicken Stir-Fry into 4 servings.
  12. 12Garnish with fresh cilantro or green onions for added freshness.
  13. 13Serve the Mango Chicken Stir-Fry over steamed rice or cauliflower rice. Enjoy your delicious, slightly higher-calorie stir- fry! 21 oz (600g) chicken breast, diced 2 large (300g) bell peppers, thinly sliced 1 1/2 cups (150g) snap peas, ends trimmed 1 large (300g) ripe mango, peeled, pitted, and diced 3 tbsp (45g) low-sodium soy sauce
  14. 145 tbsp (22.5g) fresh ginger, minced 3 cloves (9g) garlic, minced 2 tbsp (27g) olive oil Salt and pepper to taste Optional: Red pepper flakes for added heat Fresh cilantro or green onions for garnish (optional)