Ingredients
Scale
- 2 ripe mangoes, peeled and diced
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon honey
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or quinoa for serving
Instructions
- Gather all fresh ingredients, dice the mangoes, and cut the chicken into bite-sized pieces.
- In a large skillet, heat olive oil and add the chicken; season with salt and pepper. Sauté until golden and cooked through, about 6-7 minutes. Add garlic and ginger, cooking for an additional minute.
- Stir in diced mangoes, soy sauce, and honey; simmer for 5 minutes to let the sauce meld.
- Plate with cooked rice or quinoa, and garnish with cilantro before serving.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Frozen mangoes can be used if thawed beforehand.
- This dish is perfect for meal prep and reheats well.
- Variations include adding bell peppers or trying different fruits like pineapple.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tropical
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg