Mango Chicken Recipe

Looking for a healthy dinner that's sure to impress? Look no further than this Mango Chicken Recipe. It's Paleo-friendly, Whole30-approved, gluten-free, and full of sweet, spicy flavors.

Course Dinner

Cuisine Asian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 591kcal

Author Taylor

Ingredients

For the sauce:

2 1/2 teaspoons coconut oil divided
1 1/2 teaspoon fresh ginger minced
1 teaspoon garlic minced
1/2 teaspoon habanero pepper minced
3/4 cup orange mango or mango juice (100% pure juice)
1/2 tablespoon coconut aminos
1 teaspoon tapioca flour

For the chicken:

3 tablespoons tapioca flour
8 ounces chicken breast patted dry and cut into 1-inch cubes
Salt and pepper
2 tablespoons coconut oil

For the cauliflower rice:

3 cups cauliflower cut into bite-sized pieces
2 teaspoons coconut oil
2 tablespoons unsweetened coconut flakes

For garnish:

1/2 large mango cut into cubes
Cilantro roughly chopped
Green onions chopped
Toasted sesame seeds

Instructions

In a medium pot over medium heat, melt 1 1/2 teaspoons of the coconut oil for the sauce. Add the ginger, garlic, and habanero pepper, and cook until fragrant, about 1 minute.
Add the remaining coconut oil, juice, and coconut aminos. Increase the temperature to high heat, and bring to a boil. Place the tapioca flour in a small bowl.
Once the liquid comes to a boil, add 2 teaspoons of it to the bowl with the tapioca flour and whisk until smooth. While stirring constantly, pour the tapioca mixture into the sauce and boil for 2 minutes.
Reduce the heat to medium-low and simmer, stirring frequently, until the sauce reduces by about 1/4 and becomes glossy, about 6-7 minutes. Transfer to a large bowl to let it cool and thicken while you make the chicken.
Place the tapioca flour into a large Ziploc bag, and season the cubed chicken with salt and pepper. Place the chicken in the bag and shake until it's evenly coated in the flour.
In a medium pan, heat 1 tablespoon of the coconut oil over medium-high heat. Place half of the chicken in the pan, being careful not to crowd it, and cook until golden brown, about 2-3 minutes. Flip and repeat. Transfer the chicken to a paper towel-lined plate and blot off an excess oil. Repeat with the remaining chicken. If the chicken starts cooking too fast, turn the heat down a little.
While the chicken cooks, place the cauliflower into a large food processor and process until you get a "rice-like" texture.
Heat the 2 teaspoons of coconut oil in a large pan over medium-high heat and add the cauliflower and coconut flakes. Cook until lightly golden brown, about 2-3 minutes. Cover, reduce the heat to medium, and cook until the cauliflower is tender, about 2-4 minutes.
Transfer the chicken and mango cubes into the bowl with the sauce and toss until evenly coated.
Divide the chicken and cauliflower between two plates.
Garnish with cilantro, green onion, and sesame seeds. Serve hot.

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