Skip takeout and enjoy this healthy cashew chicken stir-fry with mangoes. With a touch of peanut butter and a hint of chili and garlic, this Thai food is great late night comfort food.
By Julia Mueller
Does cashew chicken remind you of all those nights you sauntered up to Panda Express at 9:38pm and ordered yourself a 2-entrée meal with fried rice and a side of chow mein because there was no way in hells bells you’d be able to choose between the two after your brain experienced 12 hours-worth of mind meld college lecture, and using your think tank always makes you hungry so you’d need As Much Food As Possible (AMFAP) to enjoy while watching 5 episodes of Dexter prior to passing out in a food coma only to wake up the next day and do it all over again? Cause that’s what it reminds me of. And yes, that was the longest run-on sentence in history.
Cashew chicken may remind me of my college days of Chinese takeout, but haste: this recipe is clearly on the healthful side of takeout fakeout. First, there’s nothing fried, over-oiled, MSG’d, or HFCS’d about it. And then we add the mango. Because mangos are scrambunctious. And in season. And they’re 5 for $5…we never pass up the 1:1 deal.
This Cashew Chicken plus a side salad (all feeding times require greenery! Never skip a green is my motto < – – – that’s actually not my motto, but Kermit the Frog would be proud) will do wonders for your week night eating.
- 2 tablespoons sesame oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 6 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, chopped
- 2 ripe mangos, peeled and chopped
- 1 cup cashews
- ⅓ cup coconut aminos (or soy sauce)
- Zest of 1 orange
- 1 tablespoon pure maple syrup
- 1 tablespoon unsweetened creamy peanut butter
- 1 teaspoon chili garlic sauce
- In a small bowl, stir together the coconut/liquid aminos, orange zest, maple syrup, peanut butter, and chili garlic sauce until well combined (note: it’s okay if the peanut butter doesn’t incorporate all the way). Set aside.
- Add sesame oil to a large wok or frying pan and heat to medium-high.
- Add the onion and sauté until it begins to turn translucent, about 4 minutes.
- Add the bell pepper and garlic and sauté another 3 minutes
- Add the chopped raw chicken and cook for 5 minutes.
- Increase the heat to medium high and add the liquid aminos sauce and continue cooking, stirring frequently, allowing the mixture to boil about 3 minutes.
- Remove from heat and add the chopped mango and cashews.
- Serve the cashew chicken over brown basmati rice.