Chicken chilli and rice

Chicken chilli and rice

Chilli, chicken and rice. My favourite staples when I want something fast and tasty of course! Who's making this for dinner tonight?
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 308 kcal


What you need

  • 450 g chicken breasts, cut into strips
  • 1 tbsp buckwheat flour
  • 1 mango, peeled
  • 1 red bell pepper, sliced
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 small chili pepper, deseeded and chopped
  • 2 tbsp ginger, grated
  • 2 tbsp coconut oil

For the sauce

  • 3 tbsp rice vinegar
  • 3 tbsp water
  • 5 tbsp soy sauce
  • 2 tbsp honey


  • Cut the chicken into thin strips and season with salt and pepper, then coat in the flour.   Peel the mango and cut the flesh into strips. Cut the peppers into strips, peel the onion and cut into half rings.   Half the chili pepper lengthwise, remove the seeds, then finely chop. Peel and grate the ginger.   Prepare the sauce by mixing all the sauce ingredients in a bowl.   In a wok or large pan heat 1 tbsp. of coconut oil, and stir fry the vegetables (peppers, onions, chili pepper, garlic and ginger) over high heat for about 3 minutes. Add the mango and mix, cooking for another 2 minutes, then remove everything and set aside.   Add a second tbsp. of oil to the pan and fry the chicken for about 3 minutes, stirring often.   Place the mango and vegetables back to the pan and mix well, then add the sauce. Cook on high heat for about 2 minutes until the sauce thickens, in the meantime mix often.   Serve with rice (not included in nutrition information per serving). Key Features • Gluten Free • Dairy Free • Meal Prep Friendly • High Protein • Quick and Easy