Ingredients

The following ingredients have 4 Servings
  • 2 chicken breasts (sliced)
  • 1 red onion (sliced)
  • 1 zucchini (sliced)
  • 1 ripe mango (sliced)
  • 1 bunch broccoli (cut into small florets)
  • 1 bell pepper (chopped)
  • 1 cup mushrooms (sliced)
  • 2 cups bean sprouts
  • 2 tbsp. fresh ginger (minced)
  • 2 garlic cloves (minced)
  • 3 tbsp. coconut aminos
  • 1/4 tsp. chili flakes (optional)
  • 1/4 cup roasted cashews (chopped (optional))
  • 2 tbsp. coconut oil

Instruction

  • Heat the coconut oil in a wok or skillet over medium-high heat.
  • Cook the chicken until no longer pink, 4 to 5 minutes, and remove from the skillet.
  • Add the garlic, ginger, and onion, and cook until fragrant, about 1 to 2 minutes.
  • Add the broccoli, zucchini, mushrooms, bell pepper, and mango. Cook until the vegetables are soft, 5 to 7 minutes.
  • Return the chicken to the pan, drizzle with coconut aminos chili flakes, and season to taste.
  • Add the bean sprouts, give everything a good stir, and cook until everything is warm.
  • Serve with chopped cashews sprinkled on top.