Post by Loupy on Dec 27, 2018 21:02:48 GMT -7
Whole30 Sticky Mango Chicken
From: Amanda @ www.thekitcheneer.com/recipe/whole30-sticky-mango-chicken/?
I don’t know about you, but I am one of those whose stomach doesn’t “turn on” until after lunch. Like, I pretty much force breakfast in (because it’s good for me and stuff).
But in the afternoon I am pretty hungry, then after the gym, I'M STARVING. Like super "hangry". And the thought of making something just hurts my own feelings.
Luckily, I make recipes that can be whipped up in like a flash. Like seriously.
That’s where this dish came around.
This sweet and spicy yet quick and easy + WHOLE30 compliant dinner is DONE in 30 minutes!
Serves: 3
Ingredients:
FOR THE CHICKEN
2 Chicken Breasts, cut into 1" cubes
Pinch Salt
Pinch Pepper
1 tbs Avocado Oil
FOR THE SAUCE
1 tsp Sesame Oil
3 pitted Dates
1/2 tbs Tomato Paste
3/4 cup Mango
2 cloves, minced Garlic
2 tbs Coconut Vinegar or rice wine vinegar
1/4 cup Coconut Amminos or 1-2 tablespoons of fish sauce
2 tbs Almond Butter
1/2 tsp Turmeric
1/2 tsp Ginger
1/4 tsp Crushed Red Pepper
Directions:
Heat a skillet on medium high and add the oil to heat
Add chicken and season with salt and pepper
Let chicken cook all the way (about 10 minutes).
While the chicken is cooking, make the sauce.
In a medium sauce pan, add all sauce ingredients and bring to a boil on medium heat
Once boiling, reduce to low heat and let simmer for 5 minutes
Blend sauce in blender until smooth or use an immersion blender
Pour sauce over cooked chicken until evenly coated
Serve over cauliflower rice with a side of steamed broccoli!
Enjoy!
Recipe Note:
Sticky sauce was inspired by Melissa Joulwan’s Wellfed Weeknights cookbook
From: Amanda @ www.thekitcheneer.com/recipe/whole30-sticky-mango-chicken/?
I don’t know about you, but I am one of those whose stomach doesn’t “turn on” until after lunch. Like, I pretty much force breakfast in (because it’s good for me and stuff).
But in the afternoon I am pretty hungry, then after the gym, I'M STARVING. Like super "hangry". And the thought of making something just hurts my own feelings.
Luckily, I make recipes that can be whipped up in like a flash. Like seriously.
That’s where this dish came around.
This sweet and spicy yet quick and easy + WHOLE30 compliant dinner is DONE in 30 minutes!
Serves: 3
Ingredients:
FOR THE CHICKEN
2 Chicken Breasts, cut into 1" cubes
Pinch Salt
Pinch Pepper
1 tbs Avocado Oil
FOR THE SAUCE
1 tsp Sesame Oil
3 pitted Dates
1/2 tbs Tomato Paste
3/4 cup Mango
2 cloves, minced Garlic
2 tbs Coconut Vinegar or rice wine vinegar
1/4 cup Coconut Amminos or 1-2 tablespoons of fish sauce
2 tbs Almond Butter
1/2 tsp Turmeric
1/2 tsp Ginger
1/4 tsp Crushed Red Pepper
Directions:
Heat a skillet on medium high and add the oil to heat
Add chicken and season with salt and pepper
Let chicken cook all the way (about 10 minutes).
While the chicken is cooking, make the sauce.
In a medium sauce pan, add all sauce ingredients and bring to a boil on medium heat
Once boiling, reduce to low heat and let simmer for 5 minutes
Blend sauce in blender until smooth or use an immersion blender
Pour sauce over cooked chicken until evenly coated
Serve over cauliflower rice with a side of steamed broccoli!
Enjoy!
Recipe Note:
Sticky sauce was inspired by Melissa Joulwan’s Wellfed Weeknights cookbook
