Description:
New Zealand chicken roast recipe featuring tender chicken breasts, juicy mango, vibrant bell peppers, crisp snow peas, and aromatic garlic. A perfect blend of flavors and textures in this easy-to-make dish that’s sure to impress your taste buds.
Cooking time:
13 minutes
Ingredients:
1 tablespoon coconut or olive oil
1 pound boneless chicken breast
1 clove garlic
1 red onion
8 ounce snow peas
1 red bell pepper
1 mango
For the sauce:
2 tablespoons soy sauce
2 tablespoon peanut butter
2 cloves garlic
1/2 tablespoon freshly grated ginger
1 teaspoon honey
1 tablespoon warm water
1 teaspoon red pepper flakes
½ teaspoon tapioca flour
Recipe:
1. Prepare your roast sauce: in a medium bowl, whisk together the soy sauce, cashew or peanut butter, garlic, ginger, honey, warm water, red pepper flakes, and tapioca flour. Set aside.
2. Now you’re ready to cook your stir fry: add coconut oil to a large wok or pot and place over medium-high heat. Once the oil is hot, add the chicken and generously sprinkle with salt and pepper. Cook the chicken for 6 minutes or until fully cooked and no longer pink. Once the chicken is cooked, transfer it to a bowl.
3. Add in the other ½ tablespoon of coconut or olive oil to the skillet and reduce the heat to medium. Add minced garlic and cook for 35 seconds or until fragrant, then add chopped red onion, snap peas, and red bell pepper. Stir-fry for 5 minutes or until the onions cook down and the bell pepper becomes a little tender. Reduce the heat to low, add in the chicken, mango, and your sauce, gently stirring to coat the veggies, and cook for another few minutes.
4. Serve with brown rice or quinoa for a full meal.
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