Easy Stir-Fried Chili Mango Chicken With Peppers (Gluten Free)

Sweet, Spicy with a bit of crunch makes this Easy Stir-Fried Chili Mango Chicken With Peppers the perfect weeknight meal the whole family will love!  Do you ever flip through a magazine and something catches your eye?

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That’s exactly how I came across this Easy Stir-Fried Chili Mango Chicken With Peppers.  I was just flipping through a magazine the other day and this little gem caught my eye.  I figured why not give it a try!  This is quick and simple and you can do most of the prep work ahead of time if you want, so on busy nights a healthy meal can be made in less than 15 minuets.  Stir-fried chili mango chicken with peppers is now on my official dinner rotation.

Ingredients:

1 lb of boneless skinless Chicken Breasts, sliced into thin strips

2 Tablespoons White Wine

2 Teaspoons Soy Sauce (Gluten Free)

2 Tablespoons Corn Starch, divided

1 Teaspoon Salt

1/2 Cup Chicken Broth

1 Tablespoon Sriracha

1 Tablespoon Peanut or Canola Oil

5 Slices Ginger, peeled each the size of a quarter

1 Green Pepper, thinly sliced

1 Red Sweet Pepper, thinly sliced

1 Large Ripe Mango, peeled and cut into 1/2 inch slices

4 Scallions, sliced into 1/2 inch pieces

White rice or cauliflower rice to serve over if desired

The key to having a successful stir-fry is preparation!  I do all of the prep work before I ever turn on the heat on the Wok.  Once the prep-work is out of the way the whole process is smooth sailing.

Stir-Fried Chili Mango Chicken With Peppers

In a medium bowl, combine the chicken, 1 Tablespoon wine, soy sauce and 1 Tablespoon corn starch until the corn starch is no longer visible; set aside.

In another small bowl, combine broth, sriracha, the remaining 1 Tablespoon corn starch and remaining 1 Tablespoon wine.  I placed the pit of the mango into the bowl too to add a bit of sweetness in the sauce ( this is optional and you will need to remove the pit before cooking).

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Heat a flat-bottomed wok or large skillet over high heat until a drop of water bounces off it on contact.  Add the oil to the pan; add ginger and stir-fry 10 seconds just until fragrant.

Stir-Fried Chili Mango Chicken With Peppers 3

Push the ginger to the side of the pan then add the chicken and spread it evenly over the bottom of the pan.  Allow the chicken to cook undisturbed for at least one minuet, so the chicken starts to sear.  I love a bit of color on my chicken because color equals flavor!  Stir-fry for about 2 more minuets until the chicken is no longer pink.

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Add the peppers, scallions and the broth mixture to the wok and cook for about 2 minuets until the sauce is thickened and the peppers are hot and tender crisp.  Remove from the heat, add the mango and stir until just combined.  Serve over rice or cauliflower “rice” if desired or serve the Stir-Fried Chili Mango Chicken With Peppers on its own for a low-carb option.

**Adapted from Weight Watchers Magazine.

Easy Stir-Fried Chili Mango Chicken With Peppers (Gluten Free)
Author: 
Recipe type: Main, Low-Carb
Cuisine: Stir-Fry
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Sweet, Spicy with a bit of crunch makes this Easy Stir-Fried Chili Mango Chicken With Peppers the perfect weeknight meal the whole family will love!
Ingredients
  • 1 lb of boneless skinless Chicken Breasts, sliced into thin strips
  • 2 Tablespoons White Wine
  • 2 Teaspoons Soy Sauce (Gluten Free)
  • 2 Tablespoons Corn Starch, divided
  • 1 Teaspoon Salt
  • ½ Cup Chicken Broth
  • 1 Tablespoon Sriracha
  • 1 Tablespoon Peanut or Canola Oil
  • 5 Slices Ginger, peeled each the size of a quarter
  • 1 Green Pepper, thinly sliced
  • 1 Red Sweet Pepper, thinly sliced
  • 1 Large Ripe Mango, peeled and cut into ½ inch slices
  • 4 Scallions, sliced into ½ inch pieces
  • White rice or cauliflower rice to serve over if desired
Instructions
  1. The key to having a successful stir-fry is preparation! I do all of the prep work before I ever turn on the heat on the Wok. Once the prep-work is out of the way the whole process is smooth sailing.
  2. In a medium bowl, combine the chicken, 1 Tablespoon wine, soy sauce and 1 Tablespoon corn starch until the corn starch is no longer visible; set aside.
  3. In another small bowl, combine broth, sriracha, the remaining 1 Tablespoon corn starch and remaining 1 Tablespoon wine. I placed the pit of the mango into the bowl too to add a bit of sweetness in the sauce ( this is optional and you will need to remove the pit before cooking).
  4. Heat a flat-bottomed wok or large skillet over high heat until a drop of water bounces off it on contact. Add the oil to the pan; add ginger and stir-fry 10 seconds just until fragrant.
  5. Push the ginger to the side of the pan then add the chicken and spread it evenly over the bottom of the pan. Allow the chicken to cook undisturbed for at least one minuet, so the chicken starts to sear. I love a bit of color on my chicken because color equals flavor! Stir-fry for about 2 more minuets until the chicken is no longer pink.
  6. Add the peppers, scallions and the broth mixture to the wok and cook for about 2 minuets until the sauce is thickened and the peppers are hot and tender crisp. Remove from the heat, add the mango and stir until just combined. Serve over rice or cauliflower "rice" if desired or serve the Stir-Fried Chili Mango Chicken With Peppers on its own for a low-carb option.

 

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