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
- 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.
- Category: Main
- Cuisine: Thai