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Mango Cashew Chicken

Mango Cashew Chicken

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

Cashew_chicken_with_mangos_1

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.

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Mango Cashew Chicken


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  • Author: Julia Mueller

Description

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.


Ingredients

Scale
  • 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
  • 1/3 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

Instructions

  1. 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.
  2. Add sesame oil to a large wok or frying pan and heat to medium-high.
  3. Add the onion and sauté until it begins to turn translucent, about 4 minutes.
  4. Add the bell pepper and garlic and sauté another 3 minutes
  5. Add the chopped raw chicken and cook for 5 minutes.
  6. 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.
  7. Remove from heat and add the chopped mango and cashews.
  8. Serve the cashew chicken over brown basmati rice.
  • Category: Main
  • Cuisine: Thai

 

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