Mango’s are really plentiful and pretty cheap fruit here in Queensland at this time of year, although they are a little higher in carb than some other fruit they are delicious and nutritious, full of vitamins and fibre. Here’s a recipe for a change to your chicken, I like this with just some salad or vegetables but if you wanted you could serve it on rice.

Ingredients:

  • 2 skinned & boned chicken breasts
    2 tablespoons coconut oil
  • 2 mangoes, peeled, and chopped into chunks
  • 1 tablespoon soy sauce
  • 60ml pineapple juice
  • 2 tablespoons brown sugar
  • 1/4 tsp fresh crushed ginger
  • 1 capsicum, cut into chunks
  • 1/2 cup slivered almonds
  • A little salt and pepper to taste

Preparation:

  1. Combine soy sauce, pineapple juice, brown sugar, and ginger in a separate bowl.
  2. Heat oil in wok or large frypan.
  3. Cut chicken into 2-3cm cubes and brown in oil.
  4. Add capsicum and almonds to wok and stir fry until slightly tender.
  5. Add soy sauce mixture to wok and stir until thoroughly heated.
  6. Reduce heat and add sliced mangos, salt and pepper. Stir only gently so the mango doesn’t get crushed or squashed.