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. 
Mango Cashew Chicken
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Omnivore, Gluten-Free
Description
Skip takeout! This vibrant stir-fry bursts with sweet mango, crunchy cashews, and savory chicken. A perfect weeknight dinner.
Ingredients
- 2 tbsp sesame oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 6 cloves garlic, minced
- 1 lbs (454 g) boneless skinless chicken breasts, chopped
- 2 ripe mangos, peeled and chopped
- 1 cups (237 ml) cashews
- 1/3 cup coconut aminos (or soy sauce)
- Zest of 1 orange
- 1 tbsp pure maple syrup
- 1 tbsp unsweetened creamy peanut butter
- 1 tsp chili garlic sauce
Instructions
- In a small bowl, stir together the coconut aminos, orange zest, maple syrup, peanut butter, and chili garlic sauce until well combined. Set aside.
- Add sesame oil to a large wok or frying pan and heat to medium-high heat.
- Add the onion and sauté until translucent, about 4 minutes.
- Add the bell pepper and garlic and sauté for 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. Continue cooking, stirring frequently, and allow the mixture to boil for about 3 minutes.
- Remove from heat and add the chopped mango and cashews.
- Serve the cashew chicken over brown basmati rice.
Notes
- For a richer flavor, toast the cashews in a dry pan before adding them to the stir-fry.
- If you don’t have coconut aminos, soy sauce is a suitable substitute, but the flavor will be slightly different.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 15
- Sodium: 400
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
Can I use a different nut instead of cashews in this chicken dish?
Roasted peanuts or almonds work well as substitutes. Toast them lightly in a dry pan first to bring out their flavor before adding them to the dish.
How do I keep the mango from getting mushy when cooking?
Add the mango toward the end of cooking so it warms through without breaking down. Use firm, slightly underripe mango for the best texture.
What cut of chicken works best for mango cashew chicken?
Boneless, skinless chicken thighs are ideal because they stay moist during cooking. Breast meat works too, but cut it into even pieces so it cooks quickly without drying out.
