<Insert witty anecdote here>
No, seriously, it’s been one of those days. I ended up hiding from my screaming babies with a pint of dairy free ice cream. Where are my bonbons????
When I did pull myself together, I managed to get dinner ready with a nice and simple dish that was also really yummy. The key to this is to use some good quality mangos. I recently got a box from my local produce coop and a few of them went into dinner (the rest in my belly over the weekend).
Skin and dice up mango pieces.
Get some sliced chicken and marinate in a mixture of coconut aminos, honey, sherry, white wine vinegar and tapioca flour for 30 minutes.
When you are ready to cook, fry up a bit of ginger in a little bit of coconut oil or olive oil.
Stir fry chicken until just cooked (about 5-10 minutes)
Turn off heat and stir in mango.
Garnish with green onion and serve!
Paleo Mango Chicken Recipe
You’ll Need:
- 2 lb Chicken thighs, sliced
- 2-3 large mangoes, skinned and diced
- 2 TBSP coconut aminos
- 1 TBSP raw honey
- 2 TBSP dry sherry
- 1 TBSP white wine vinegar
- 1 TBSP tapioca flour
- 2 TBSP Fat of Your choice (Coconut oil, olive oil)
- 1 TBSP sliced ginger
- chopped green onion for garnishing
- Combine coconut aminos, honey, dry sherry, vinegar and tapioca flour in a bowl and marinate chicken in this for 30 minutes.
- Heat up fat of your choice in a large skillet and fry ginger for a couple of minutes over medium-high heat
- Add chicken and stir fry until cooked.
- Turn off heat and stir in mango
- Garnish with green onion and serve
