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Sweet & Spicy Mango Chicken

This recipe is Whole30, Paleo, Gluten, and Dairy Free.
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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)

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


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

Lower heat

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


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