This Mango Chicken is made lighter and healthier than takeout! A kick of spice balances the natural sweetness of the mangos. Served with Asian sticky rice, this is effortless to prep.
Place the rice in a large pot with 3 ½ cups of water and a pinch of salt. Cover and let it soak 30-60 minutes; the longer it soaks the stickier it will be.
Bring the pot of rice to a boil then turn the heat to low, keeping the kid slightly askew to vent slightly. Cook until all the water has been absorbed (follow manufacturer's directions here for timing.)
Heat olive oil in a large skillet over medium heat and add the chicken. Add the rice wine vinegar, chile paste, paprika, and salt and pepper.
Cook the chicken 5 to 7 minutes until the chicken has browned. Reduce the heat, and then stir in the mango.
Transfer the rice and chicken and mango combo to meal prep containers. Garnish the chicken with sliced scallions as desired.
Notes
Macros Per Serving:15g Protein | 52g Carbs | 13g Fat | 355 Calories