Ingredients

The following ingredients have 4 Servings
  • 1/3 cup coconut aminos
  • Juice of one lime
  • 2 tsp garlic powder
  • 2 tsp coconut sugar (omit for whole30)
  • 1/2 tsp arrowroot starch
  • 1 tsp sea salt, divided
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tbsp avocado oil
  • 2 cups broccoli florets
  • 2 cups snow peas (omit for AIP, sub more broccoli)
  • 1 cup mango, chopped
  • 1 lb chicken breast, cubed
  • 1 tbsp cilantro, chopped

Instruction

  • Whisk the coconut aminos, lime juice, garlic powder, coconut sugar, arrowroot starch, salt and pepper together in a small bowl and set aside.
  • Using a large skillet, heat the avocado oil over medium heat. Add the broccoli and snow peas and lightly salt. Saute and turn often for 5-6 minutes. The broccoli should be lightly crisp and the snow peas should soften.
  • Add the mango and saute for another 2-3 minutes to soften. Set aside.
  • Add the chicken breast to the pan and season with salt. Add for oil if needed and cook for 3-4 minutes on each side. The chicken should read an internal temperature of 165 F.
  • Pour the sauce mixture into the pan along with the vegetables and mango. Stir to coat and let the sauce come to a low simmer to thicken. Simmer for 2 minutes.
  • Serve topped with fresh cilantro.