Description
Skip takeout! This vibrant stir-fry bursts with sweet mango, crunchy cashews, and savory chicken. A perfect weeknight dinner.
Ingredients
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- 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