This recipe is Whole30, Paleo, Gluten, and Dairy Free.
Ever make a dish that seem so easy but its so delicious? This Sweet and Spicy Mango Chicken is that dish! The sauce takes minutes to combine yet is bursting with flavor! You can serve this over cauliflower rice, over stir fried veggies, use in tacos or even over a salad! No matter how you serve it the family is going to love it!
2 lbs ground chicken, I like Butcher Box
2 tblsp sesame oil
1 tblsp arrowroot
1 tblsp water
sesame seeds and green onion slices for garnish
1 mango, peeled, pitted and cut in pieces
1/4 cup coconut aminos
4 tblsp rice vinegar, I like Thrive Market
2 tblsp fresh ginger, minced
2 tsp Korean chili flakes, I get it from Thrive Market
(use less if you like less heat)
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Heat oil in a pan
Cook chicken till no longer pink
Meanwhile, combine all the sauce ingredients in blender till smooth
Once chicken is crumbly and browned add sauce and bring to a slow boil
Whisk together arrowroot and water to make a slurry
Add to pan and mix well
Simmer till sauce thickens
Garnish with sesame seeds and green onions