Mango Habanero Chicken Stir-Fry

This mango habanero chicken stir-fry is a quick and easy weeknight dinner that's packed with flavor. The chicken is cooked in a flavorful sauce made with coconut aminos, rice vinegar, ginger, and garlic. The mango and habanero peppers add a sweet and spicy kick to the dish. Serve over cauliflower rice or your favorite stir-fry vegetables.

I first had this dish at a Thai restaurant in New York City. I was immediately hooked on the combination of sweet and spicy flavors. I've since recreated the dish at home many times, and it's always a hit with my family and friends. I've also experimented with different variations of the dish, such as using different types of fruit (such as pineapple or papaya) and different types of peppers (such as jalapeños or serranos). But I always come back to this original recipe because it's the perfect balance of sweet, spicy, and savory flavors.

Prep time: 10 | Cook time: 15 | Serves: 2

Ingredients

• Chicken breast or thighs, boneless and skinless
• Olive oil
• Mango, peeled and chopped
• Habanero pepper, seeded and minced
• Coconut aminos
• Rice vinegar
• Ginger, grated
• Garlic, minced

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned on all sides.
3. Stir in mango, habanero, coconut aminos, rice vinegar, ginger, and garlic.
4. Bring to a simmer and cook until sauce has thickened and chicken is cooked through, about 8-10 minutes.
5. Serve over cauliflower rice or your favorite stir-fry vegetables.

Why It Works

• The chicken is cooked in a flavorful sauce made with coconut aminos, rice vinegar, ginger, and garlic.
• The mango and habanero peppers add a sweet and spicy kick to the dish.
• The dish is quick and easy to make, making it a great weeknight dinner option.