Description
A vibrant and healthy Mango Chicken Stir Fry combining tender chicken, fresh vegetables, and juicy mango in a flavorful homemade cashew butter sauce. This quick and easy recipe is perfect for a nutritious weeknight dinner with a delightful blend of sweet, savory, and spicy flavors.
Ingredients
Scale
Protein and Oils
- 1 tablespoon coconut oil or olive oil, divided
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces
Vegetables and Fruit
- 1 clove garlic
- 1 red onion, diced
- 8 ounce snap or snow peas (or substitute chopped broccoli)
- 1 red bell pepper, sliced
- 1 large ripe mango, diced
Sauce
- 2 tablespoons gluten free soy sauce or coconut aminos
- 2 tablespoons cashew butter (or peanut butter)
- 2 cloves garlic, minced
- 1/2 tablespoon freshly grated ginger
- 1 teaspoon honey
- 1 tablespoon warm water, to thin
- 1 teaspoon red pepper flakes
- 1/2 teaspoon tapioca flour, arrowroot flour or cornstarch
Optional Garnish
- Cashews
- Cilantro
Instructions
- Prepare the sauce: In a medium bowl, whisk together the gluten free soy sauce, cashew butter, minced garlic, freshly grated ginger, honey, warm water, red pepper flakes, and tapioca flour until smooth. Set aside to let the flavors meld.
- Cook the chicken: Heat half the coconut oil in a large wok or pot over medium-high heat. When hot, add the diced chicken and season generously with salt and pepper. Cook for 5 to 6 minutes until the chicken is fully cooked and no longer pink inside. Transfer the chicken to a separate bowl to rest.
- Sauté the vegetables: Add the remaining coconut oil to the wok and reduce heat to medium. Sauté the whole clove of garlic for 30 seconds until fragrant, then add the diced red onion, snap peas, and red bell pepper. Stir-fry for about 5 minutes until the onions soften and the bell pepper becomes slightly tender.
- Combine and finish cooking: Lower the heat to low, return the cooked chicken to the wok along with the diced mango and the prepared sauce. Gently stir to evenly coat all ingredients and cook for another few minutes until everything is heated through and the flavors meld beautifully.
- Serve and garnish: Garnish with optional cashews and fresh cilantro if desired. Serve hot, ideally with brown rice or quinoa for a wholesome, complete meal. Enjoy!
Notes
- Substitute broccoli for snap peas if preferred.
- Use peanut butter instead of cashew butter if desired.
- Adjust red pepper flakes to control heat level.
- Add salt and pepper to taste when cooking the chicken.
- Serve with brown rice or quinoa for a balanced dish.
- Can be garnished with cashews and cilantro for extra texture and freshness.
