I’m a Certified Nutrition Coach, gluten-free recipe creator, and home detoxification expert with a focus on gut health. I show burned-out women with digestive issues how to take a proactive, holistic approach to healing by sharing nutrient-dense recipes, and sustainable lifestyle tips that are easy to implement in everyday life.
Need an easy, delicious summer dinner recipe you can make in less than 30 minutes? Look no further. Inspired by the bright, bold flavors of Asian cuisine, this sweet and savory ginger chicken recipe with fresh mango slaw is light and refreshing–perfect for hot summer evenings.
This recipe is a crowd pleaser, served with tasty cauliflower rice and a zesty mango slaw that’s bursting with vibrant flavor. Try it with ginger chicken, shrimp or mahi mahi fillets to add a fresh twist to your summer dinner rotation. Or go vegetarian and use chickpeas instead. Regardless of which protein you choose, they’re all equally enjoyable.
The mango slaw is awarded best-supporting accompaniment in this ginger chicken recipe. The mango and fresh lime juice give it a slightly sweet zing that pairs well with the ginger sauce. Plus, the raw cabbage lends a delightful and satisfying crunch.
Purple Cabbage
Compared to green cabbage, purple cabbage is a bit more peppery. The purple color comes from anthocyanins. As antioxidants, these flavonoids have many health benefits, including anti-inflammatory effects.
However, raw cabbage can be problematic if you have gut dysbiosis or active inflammation. The lime juice helps break down the cabbage, but it may not be enough–listen to your body. It took me a few years to heal my leaky gut before I could tolerate raw cabbage.
If raw cabbage doesn’t work for you, cook it with the cauliflower rice and add the remaining mango slaw ingredients to the veggies once they’re cooked.
Yellow Mango
Nothing tastes like warm sunshine like a fresh mango. In this recipe, I prefer yellow mangos. They’re smaller than red mangoes and you’ll find them in the grocery store in the spring and summer. Red mango works too, but only half to reduce the amount of sugar in the mango slaw.
Once peeled and chopped, freeze any leftover mango pieces for later use in a smoothie, or try my mango chia pudding.
Cauliflower Rice Versus Regular Rice
This ginger chicken recipe uses cauliflower rice as the base, but fragrant jasmine rice is delicious too. Here are some considerations for either option.
Cauliflower Rice
Cauliflower rice is a great way to increase your fiber and vitamin intake. It also serves as a healthy base for delicious sauces and seasonings that complement various proteins when grains aren’t an option.
Pros and Cons:
Good source of fiber
High in vitamin C
Non-starchy carbohydrates (better for steady blood sugar)
Cooks quickly
Not much flavor without sauces or seasonings
Softer texture
Regular Rice
Rice and other grains consist mostly of starchy carbohydrates, which can quickly increase blood sugar levels. High blood sugar spikes can fuel inflammation and metabolic diseases.
Grains can also be problematic during auto-immune flares, but this isn’t the case for everyone. Not all grains cause reactions in those who are sensitive.
Pros and Cons:
Minimal fiber (even brown rice varieties)
High in starchy carbohydrates (raises blood sugar)
Pleasing texture
Longer cooking time than cauliflower rice
Cooled white rice converts to resistant starch, which feeds beneficial gut bacteria, even after reheating
How to Make Ginger Chicken with Mango Slaw
I’ve broken down the ingredients and instructions into sections: 1) ginger chicken with cauliflower rice, 2) mango slaw, and 3) ginger sauce. In the many iterations of this recipe, I found that combining the ingredients in this way was the simplest and yielded the best flavor.
See the full list of ingredients and detailed instructions in the recipe card below.
Spice up your summer dinners with this tasty ginger chicken recipe. Paired with a zesty mango slaw, it’s a crowd-pleasing dish that takesless than 30 minutes.
Ingredients
Scale
Ginger Chicken and Cauliflower Rice:
1 tablespoonavocado oil
1 12-ounce bag frozen cauliflower rice
1 medium red onion, chopped
1–1 1/2 pounds chicken breasts, cut to 1″ pieces
1/4 cupfresh cilantro, chopped (about 1 small handful)
Mango Slaw:
2 cupschopped purple cabbage(about 1/4 of a small head of cabbage)
1yellow mango, peeled and cubed (or 1/2 a red mango)
1 15-ounce can chickpeas or kidney beans, drained and rinsed
Instructions
Sauté the Veggies:
In a large skillet, heat the avocado oil over medium heat. Add the frozen cauliflower rice and red onion. Cook until the cauliflower begins to soften, and the red onion begins to turn translucent, about 5-7 minutes.
Make the Ginger Sauce:
While the cauliflower rice and onions cook, prepare the ginger sauce. Combine all the ingredients in a small bowl and whisk until well combined.
Cook the Chicken:
Add the chicken breast pieces to the cauliflower and onion mixture. Drizzle 3 tablespoons of the sauce over the mixture and stir to evenly distribute. Cook until the chicken reaches an internal temperature of 165ºF, about 8 minutes.
Prepare the Mango Slaw:
While the chicken cooks, make the mango slaw. Add the chopped red cabbage and mango to a small mixing bowl. Drizzle with the juice of ¼ of a lime. Add a pinch of sea salt and gently stir.
Finish and Plate:
Once the chicken is cooked, remove from heat. Add the reserved sauce, mango slaw, and fresh cilantro and gently stir to combine. Plate your dish and garnish with sliced avocado if desired.
Store leftovers in a glass food storage container for up to 3 days.
Notes
Use gluten-free coconut aminos if you’re gluten-sensitive. Not all brands are gluten-free, and many contain lots of added sugar. Coconut Secret is my preferred brand.
Alternative Proteins:
Shrimp: Prepare using the method above, but shrimp will cook in about 3 minutes.
Mahi mahi: Sauté the fish in a separate skillet with avocado oil or ghee. Add it to the veggies and top with the ginger sauce just before serving.
Vegan/Vegetarian Option: Substitute 1 can of chickpeas or kidney beans for the chicken.
Tips and Substitutions
Ginger Sauce Tip
Don’t cook all the ginger sauce! Ginger loses its bite when heated. For the best flavor, reserve some sauce to drizzle over everything at the end.
Jasmine Rice
Jasmine rice may be used instead of cauliflower rice. Cook it separately following the instructions on the package. Add it to the ginger chicken and onion mixture once cooked. Then add the sauce right before plating. This method will add 10-15 minutes to the cooking time.
Alternative Proteins
This recipe is delicious with shrimp or fresh mahi mahi fillets.
Shrimp: Follow the instructions as written but know that they’ll cook much faster than the chicken.
Mahi mahi: Cook the fish separately in a skillet with avocado oil or ghee. Place the mahi mahi on a bowl of cauliflower rice and mango slaw, then finish with the ginger sauce.
Vegan or Vegetarian Option
Use 1 can of chickpeas or kidney beans in place of the chicken.
How to Serve Leftover Ginger Chicken
This recipe reheats well the next day, but it’s just as tasty cold.
Leftover Ideas
Ginger Chicken Salad: Serve cold leftovers on a bed of butter lettuce drizzled with avocado oil.
Vegetarian Breakfast: Lightly reheat the vegetarian version (with chickpeas or kidney beans) and top with fried eggs over easy. Yum!
Easy Summer Dinner Recipe
Ginger chicken with cauliflower rice and mango slaw is a delightful summer dish that’s easy to prepare and full of vibrant flavors. Whether you follow the recipe as written or experiment with various proteins, this meal will become a seasonal favorite.
High in fiber and a plethora of vitamins and minerals to support your health, this gluten-free recipe is a wonderful addition to your summer meal planning.
Give it a try and let me know your favorite protein option in the comments below!
