Mango Ginger Curry Chicken
I’m so excited to share with you an on-plan, low sugar recipe that lets you enjoy “sweet” chicken!
One lean, one healthy fat, 3 condiments
14 oz chicken breast raw, cut into cubes
2 tsp olive oil
1 tsp fresh ginger, ground
1 tsp minced garlic
1/2 tsp curry powder
1/2 tsp kosher salt
2 tsp apple cider vinegar
1/4 c Da Vinci Sugar Free mango syrup
Add garlic and olive oil to pan, sauté 3 minutes to brown. Add remaining sauce ingredients to heated pan, stir to combine and cook on a medium flame until it reduces and gets thicker. When I did it for the first time, I thought I might have burned it, but it was actually delicious! Don’t worry, if you don’t cook so much it still tastes great, just looks more golden yellow than brown, like in the picture.
Add cubed chicken and stir to coat and cook the chicken. Sautée chicken in sauce until cooked through. Depending on cube size, 5-7 minutes. Sample the thickest piece by slicing it in half to see if it’s no longer pink. Do not overcook.
Add shirataki rice, noodles or any combination of vegetables for a full lean & green. I like to sauté my vegetables separately in just Pam and add them together afterward. By flavoring only the meat, you’re maximizing the mileage of your sauce on your tongue, and also learning to appreciate the full clean flavors of your produce.
My family has been demanding that I make this several times this month! Please share how you like it!
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