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Mango Chicken Stir-Fry
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Vibrant mango chicken stir-fry with bell peppers & broccoli - a speedy delight!
Ingredients:
  • 0.5 cup orange juice
  • 2 tablespoons tomato paste
  • 0.25 cup coconut aminos (soy-free seasoning sauce)
  • 1 tablespoon chile-garlic sauce (such as Sriracha®), or to taste
  • 2 tablespoons rice vinegar
  • 1 teaspoon ground ginger
  • 1 teaspoon granulated garlic
  • 2 teaspoons arrowroot powder
  • 2.5 pounds skinless, boneless chicken breasts
  • 1 teaspoon salt
  • 0.5 teaspoon ground white pepper
  • 1 tablespoon arrowroot powder
  • 2 tablespoons avocado oil, divided
  • 0.5 medium onion, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 2 cups broccoli florets
  • 0.5 teaspoon red pepper flakes, or to taste
  • 2 cups chopped fresh mango
Instructions:
  • In a pint container with a secure lid, shake together orange juice, tomato paste, coconut aminos, chile-garlic sauce, rice vinegar, ginger, garlic, and 2 teaspoons of arrowroot powder until the sauce is fully blended. Set aside.
  • Cut the chicken breasts into bite-size pieces and place them in a large resealable plastic bag. Add salt, white pepper, and 1 tablespoon of arrowroot to the bag. Seal the bag and massage gently to evenly coat the chicken pieces.
  • In a large non-stick skillet or wok over medium-high heat, heat 1 tablespoon of avocado oil until hot.
  • Place chicken in a single layer in the skillet and cook for 1 minute. Use tongs to turn and stir the chicken until all sides are browned, about 5 minutes.
  • Stir-fry until chicken is fully cooked and reaches an internal temperature of 162-165°F. Transfer chicken to a plate and keep warm.
  • In the same skillet, heat the remaining oil until hot. Add onion, bell pepper, broccoli, and red pepper. Cook and stir until the vegetables are vibrant and slightly crisp, about 3 minutes. Mix in the mango pieces.
  • Give the sauce another good shake, then swiftly pour it into the skillet. Stir constantly until the sauce thickens, approximately 1 minute. Add the chicken pieces back into the skillet.
  • Remove from heat and let the residual heat gently cook the stir-fry until the vegetables are crisp-tender, about 1 to 2 minutes.

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