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