This sweet and spicy yet quick and easy + WHOLE30 compliant dinner is DONE in 30 minutes!
Bring on the fast Whole30 eats!
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, IM 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.
I came home from the gym and wanted something with an Asian influence. I saw what I had on hand and threw chicken in the pan and added mango to the sticky sauce. I usually use an orange. But I had mangos instead.
It’s sticky, salty, with a touch of sweet. It’s packed with protein to keep you full. It’s also paleo and comes together in about 20 minutes!
My kind of meal!
So let’s talk about it!
First up we take some diced chicken breasts to a hot skillet to cook in some oil and seasoned with salt and pepper.
Next, we make the sauce. And guys, this sauce is SO GOOD. Lick the bowl good! It has mango, almond butter, coconut vinegar, coconut amminos,turmeric, ginger,crushed red pepper, and some s &p!
All of the sauce ingredients get simmered together in a pot and the flavors meld together. Then into the blender it goes!
It all comes together in the skillet and served over cauliflower rice and some steamed broccoli on the side!
And now you have some healthy take out fake out to chow down on!
Whole30 Sticky Mango Chicken
- Total Time: 20 minutes
- Yield: 3
Description
This crazy delicious mango chicken recipe is sticky, sweet, and ready in 20 minutes!
Ingredients
For the Chicken
- 2 Chicken Breasts (cut into 1" cubes)
- Pinch of Salt
- Pinch of Black Pepper
- 1 Tbs Avocado Oil
For the Sauce
- 1 Tbs Sesame oil
- 3 Dates (pitted)
- ½ Tbs Tomato Paste
- ¾ Cup Mango
- 2 Cloves Garlic (minced)
- 2 Tbs Coconut Vinegar
- ¼ Cup Coconut Amminos
- 2 Tbs Almond Butter
- ½ Turmeric
- ½ Tsp Ginger
- ¼ Crush Red Pepper Flakes
Instructions
For the Chicken
- Heat a skillet on medium high heat, and add the avocado oil (heat until the oil shimmers)
- Add chicken and season with salt and pepper
- Cook chicken (internal temperature at least 165 F)
For the Sauce
- In a medium sauce pan, add all sauce ingredients and bring to boil (medium heat, stir to prevent sticking)
- Once boiling, reduce to low heat and let simmer for 5 minutes
- Blend sauce in blender until smooth (immersion, hand, or full size blender works)
- Pour sauce over cooked chicken until evenly coated
- (Option)Server over cauliflower rice with a side of steamed broccoli!
- Prep Time: 10
- Cook Time: 10
Anna says
Delicious! I didn't have fresh mango so I bought frozen mango chunks and let them thaw, which worked great.
Amanda says
THANK YOU so much Anna! So glad to hear you loved this recipe and a good note on that frozen mangoes work here!
Alise Dutra says
Oh. My. Goodness. This is my third time doing whole 30 and I have been searching for new recipes. This one knocked it out of the park!! My fiance and I both agreed that it was the best whole 30 recipe we've tried, and we are going to make the sauce in bulk and freeze it to have easy dinners.
We did tweak a few things from the original recipe:
-Used thighs instead of chicken breasts
-Used about 2TBSP each of chopped garlic and ginger
-Subbed ACV for coconut vinegar since we didn't have any
-Added the broccoli in with the chicken and sauce at the end, instead of in the side
This is definitely our favorite recipe on this adventure so far, thank you so much!!
Cristina says
I'm a little confused on the amount of chicken - Is that in pounds? Thanks! Trying to make tonight!
Amanda says
Hi Cristina!
It’s for 2 large chicken breasts. But you can easily double the recipe too 🙂
Nikki K says
I made this tonight and it was lick the plate clean good (which my 4 year old actually did!) I doubled it, but I’m planning on tripling it next time!!!
Amanda says
Hi Nikki!
That's AWESOME! And it's always a good thing when the fam approves 😀
Joanne Amaya says
Is the tumeric and ginger ground or whole?
Amanda says
I used ground turmeric and fresh ginger (1" minced) or if you use dry ginger 1/4 tsp
Noelle says
I don't have almond butter on hand; what could I substitute it with?
Amanda says
Hi Noelle!
You can substitute with any other nut butter (even peanut butter if you are not on a Whole30) or sun butter!
Jamie poindexter says
Made this tonight and it was delicious and super easy! Thank you for the recipe!
CF says
Hi. Thanks for this recipe. Is the ingredients list w/measurements posted somewhere?
Amanda says
Hi CF, yes. They are in the drop down menu at the top of the post in mobile viewing or at the bottom if you are on desk top. 😊
Sarah G. says
Any suggestions on what to replace the coconut vinegar and aminos with? I'm allergic to coconut :/
Amanda says
Hi Sarah!
I would replace coconut vinegar with rice wine vinegar and coconut aminos with fish sauce-but only use 1-2 tbs because it has a stronger flavor 😊
christine says
I could eat Asian inspired meals every day of the week. I love how easy this is and the mango flavor is awesome sounding.
Amanda says
Same here!!! Thank you Christine!
LaurenKellyNutrition says
I love these flavors! YUM!
Amanda says
Thank you Lauren!
Ashley @ Wishes & Dishes says
Love love love Asian food! Also love how quick and easy this says!
Amanda says
It's delicious!!! ☺️ Thank you Ashley!
The Food Hunter says
This sounds yummy
Amanda says
Thank you!
Heather | All Roads Lead to the Kitchen says
Oh yum, this looks like it chase the hangry away, for sure! (Love the sound of the orange, too, though)
Amanda says
It did! And the orange sauce is definitely a winner too! Thank you Heather!