Mango Chilli Chicken
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Prep Time
10 MINS
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Cook Time
15 MINS
- KCals 251
- Carbs 16G
4 Servings
Ingredients
For the sauce
- 1 mango, chopped into chunks
- 1 red chilli, seeds removed and chopped
- 5 cm piece ginger, grated
- 2 garlic cloves, crushed
- 1 red pepper, seeds removed and chopped
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp granulated sweetener
- ½ tsp turmeric
For the chicken
- 650 g chicken breast, chopped into chunks
- 1 red pepper, seeds removed and finely diced
- 1 red onion, finely diced
- 2 tbsp dairy-free coconut milk alternative
- low-calorie cooking spray
Instructions
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To a food processor add the mango, red chilli, red pepper, ginger and garlic. Blitz into a smooth puree.
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Add the rice vinegar, soy sauce, fish sauce, lime juice, sweetener and turmeric and blitz again until fully combined. Leave to one side.
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Spray a frying pan with low-calorie cooking spray and set on a medium heat.
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Fry the chicken for 3 minutes until browned on all sides. Add the onion and pepper and fry for a further 4 minutes.
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Pour in the mango sauce and give the pan a stir. Add in the dairy-free coconut milk alternative and allow the pan to bubble for 8 minutes.
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The sauce should have reduced and thickened slightly. Remove from the heat and serve with your choice of accompaniment.