This mango chicken stir fry is a sweet, savory, and easy one-pan meal. It’s Paleo, Whole30 and can be made AIP- friendly.

mango chicken stir fry

Mango Chicken Stir Fry

Mango is one of my favorite fruits! It’s absolutely delicious, easy to work with, and is a great ingredient for playing with sweet and savory. Traditionally, you may find a dish like this on a menu made with chicken coated in flour, sugar and soy sauce, but this version is grain-free, gluten-free, soy-free and made without refined sugars! It’s Paleo, and can be made to be AIP & Whole30 compliant!

 

Why is this Mango Chicken Stir Fry awesome?

It’s made with real, nourishing ingredients

It’s made without flour, refined sugar, soy, or refined oils! No need to worry about any allergens here.

It’s a one-pan meal

Seriously, this couldn’t be easier to make. You get a delicious restaurant-worthy meal with minimal effort!

 

How to Make This Mango Chicken Stir Fry Recipe

  • Make the sauce: Whisk the coconut aminos, lime juice, garlic powder, coconut sugar, arrowroot starch, salt and pepper together in a small bowl and set aside.
  • Cook the veggies & mango: Using a large skillet, heat the avocado oil over medium heat. Add the broccoli and snow peas and lightly salt. Saute and turn often for 5-6 minutes. The broccoli should be lightly crisp and the snow peas should soften. Add the mango and saute for another 2-3 minutes to soften. Set aside.
  • Cook the chicken: Add the chicken breast to the pan and season with salt. Add for oil if needed and cook for 3-4 minutes on each side. The chicken should read an internal temperature of 165 F.
  • Combine & serve: Pour the sauce mixture into the pan along with the vegetables and mango. Stir to coat and let the sauce come to a low simmer to thicken. Simmer for 2 minutes. Serve topped with fresh cilantro.

 

mango chicken stir fry

What can you serve as a side dish with this Mango Chicken Stir Fry?

This recipe is quite filling on its own, but you can also serve it with cauliflower rice, or regular white or brown rice if you tolerate it. I’ve reintroduced white rice so I enjoy having this with steamed white rice!

The Ingredients

Chicken Breast

You can also use chicken thighs, if desired.

Mango

The sweet and secret ingredient that makes this dish a show-stopper! To save time, you can easily buy pre-cut mango pieces.

Broccoli Florets & Snow Peas

These veggies really round out the recipe to make it a complete dish. You can buy pre-cut broccoli florets to save time!

Coconut Aminos, Lime Juice, Garlic Powder, Coconut Sugar, Arrowroot Starch, Salt & Pepper

These make up the delicious sauce for this dish! You can omit the coconut sugar for Whole30, or pepper for AIP.

 

mango chicken stir fry

 

You’ll also love…

 

Print

Mango Chicken Stir Fry


  • Author: Michelle
  • Yield: 4 servings 1x

Description

This mango chicken stir fry is a sweet, savory, and easy one-pan meal. It’s Paleo, Whole30 and AIP- friendly.


Scale

Ingredients

  • 1/3 cup coconut aminos
  • Juice of one lime
  • 2 tsp garlic powder
  • 2 tsp coconut sugar (omit for whole30)
  • 1/2 tsp arrowroot starch
  • 1 tsp sea salt, divided
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tbsp avocado oil
  • 2 cups broccoli florets
  • 2 cups snow peas
  • 1 cup mango, chopped
  • 1 lb chicken breast, cubed
  • 1 tbsp cilantro, chopped

Instructions

  1. Whisk the coconut aminos, lime juice, garlic powder, coconut sugar, arrowroot starch, salt and pepper together in a small bowl and set aside.
  2. Using a large skillet, heat the avocado oil over medium heat. Add the broccoli and snow peas and lightly salt. Saute and turn often for 5-6 minutes. The broccoli should be lightly crisp and the snow peas should soften.
  3. Add the mango and saute for another 2-3 minutes to soften. Set aside.
  4. Add the chicken breast to the pan and season with salt. Add for oil if needed and cook for 3-4 minutes on each side. The chicken should read an internal temperature of 165 F.
  5. Pour the sauce mixture into the pan along with the vegetables and mango. Stir to coat and let the sauce come to a low simmer to thicken. Simmer for 2 minutes.
  6. Serve topped with fresh cilantro.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 621
  • Fat: 11.5g
  • Carbohydrates: 81g
  • Fiber: 27.2g
  • Protein: 50.9g