Juicy chicken tossed with mango, snap peas, peppers, and turmeric for a colorful, fresh meal.
# Components:
→ Protein
01 - 1.1 lb boneless, skinless chicken breast, thinly sliced
→ Marinade
02 - 2 tbsp gluten-free soy sauce
03 - 1 tbsp fresh lime juice
04 - 1 tsp turmeric powder
05 - 1 tsp honey
06 - 1/2 tsp freshly ground black pepper
→ Vegetables and Fruit
07 - 1 large ripe mango, peeled and cubed
08 - 5.3 oz snap peas, trimmed
09 - 1 red bell pepper, sliced
10 - 1 yellow bell pepper, sliced
11 - 2 cloves garlic, minced
12 - 1 small red onion, thinly sliced
→ Sauce
13 - 2 tbsp gluten-free soy sauce
14 - 1 tbsp fish sauce, optional
15 - 1 tbsp fresh lime juice
16 - 1 tsp honey
→ Oil and Garnish
17 - 2 tbsp neutral oil such as canola or sunflower
18 - Fresh cilantro leaves for garnish
19 - 1 tbsp toasted sesame seeds, optional
# Directions:
01 - In a mixing bowl, combine sliced chicken with soy sauce, lime juice, turmeric powder, honey, and black pepper. Mix thoroughly and allow to marinate for 10 minutes.
02 - In a small bowl, whisk together soy sauce, fish sauce if using, lime juice, and honey. Set aside until needed.
03 - Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add marinated chicken and stir-fry for 3 to 4 minutes until cooked through. Transfer chicken to a clean plate.
04 - Add remaining oil to the pan. Sauté minced garlic and sliced onion for 1 minute until fragrant.
05 - Add sliced bell peppers and snap peas to the pan. Stir-fry for 2 to 3 minutes until vegetables reach tender-crisp texture.
06 - Return cooked chicken to the pan, add mango cubes, and pour prepared sauce over all ingredients. Toss thoroughly and stir-fry for 2 additional minutes until heated through and evenly coated.
07 - Remove from heat. Garnish with fresh cilantro and toasted sesame seeds if desired. Serve immediately with steamed rice or quinoa.
