Ingredients

The following ingredients have 5 Servings
  • 1 pound chicken breasts (pounded thin, cut into 1 inch pieces)
  • 1 shallot, chopped
  • 1 red bell pepper, chopped
  • 1/2 pound asparagus, ends trimmed and chopped into 1” pieces
  • 1 cup mango, peeled and chopped ( (may sub 1 chopped pineapple)*)
  • 1 teaspoon freshly grated ginger
  • 4 garlic cloves, minced
  • 1/2 cup cornstarch
  • 1 tsp EACH salt, garlic pwdr
  • 1/2 tsp EACH onion pwdr, ginger pwdr, paprika
  • 1/4 teaspoon pepper
  • 1/2 cup low sodium chicken broth
  • 1/3 cup honey
  • 1/4 cup fresh lemon juice ((about 2 lemons))
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon cornstarch
  • 2-3 teaspoons Sriracha/ Asian hot chili sauce ((more or less to taste))

Instruction

  • Add Honey Lemon Sauce ingredients to a medium bowl and whisk to combine. Set aside.
  • Add Light Breading ingredients to a freezer bag and mix to combine. Add chicken and toss until evenly coated.
  • Heat 1 tablespoon olive/coconut oil over medium high heat in a large nonstick skillet. Remove chicken from bag, shaking off any excess breading and add chicken to skillet; saute 4-6 minutes, or until cooked through. Remove to a plate and wipe out skillet.
  • Add 1 tablespoon oil to the now empty skillet and heat over medium high heat. Add red bell pepper and shallots and saute for 1 minute. Add asparagus, garlic and ginger and saute 30 seconds.
  • Stir sauce (to make sure cornstarch has not separated) and add to skillet along with mangoes and chicken. Simmer until sauce is thickened and vegetables are crisp tender, approximately 1-2 minutes depending on thickness of asparagus.
  • Taste and add additional salt, pepper, sriracha, if desired. Add more honey if you would like it sweeter, more lemon for more "sour/tang" to taste.
  • Garnish individual servings with green onions (optional).