Description
This Mango Chicken Stir Fry is a vibrant, healthy, and flavorful meal featuring tender chicken breast, fresh vegetables, and sweet ripe mango all coated in a creamy, slightly spicy cashew butter sauce. Perfect for a quick weeknight dinner, this stir fry combines a balance of sweet, savory, and tangy flavors with a delightful mix of textures.
Ingredients
Scale
For the Stir Fry:
- 1 tablespoon coconut oil or olive oil, divided
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces
- 1 clove garlic
- 1 red onion, diced
- 8 ounces snap or snow peas (or substitute chopped broccoli)
- 1 red bell pepper, sliced
- 1 large ripe mango, diced
- Optional: Cashews and Cilantro, to garnish
For the Sauce:
- 2 tablespoons gluten free soy sauce or coconut aminos
- 2 tablespoons cashew butter (or peanut butter)
- 2 cloves garlic, minced
- 1/2 tablespoon freshly grated ginger
- 1 teaspoon honey
- 1 tablespoon warm water (to thin sauce)
- 1 teaspoon red pepper flakes
- 1/2 teaspoon tapioca flour, arrowroot flour, or cornstarch
Instructions
- Prepare the stir fry sauce: In a medium bowl, whisk together gluten free soy sauce, cashew butter, minced garlic, freshly grated ginger, honey, warm water, red pepper flakes, and tapioca flour until smooth and well combined. Set the sauce aside to let the flavors meld.
- Cook the chicken: Heat 1/2 tablespoon of coconut oil in a large wok or skillet over medium-high heat. Once hot, add the diced chicken breast and season generously with salt and pepper. Cook the chicken for 5-6 minutes, stirring occasionally, until it is fully cooked through and no longer pink inside. Remove the chicken from the wok and set it aside in a bowl.
- Stir fry the vegetables: Add the remaining 1/2 tablespoon of coconut oil to the wok and reduce the heat to medium. Add the minced garlic and cook for about 30 seconds until fragrant. Then add the diced red onion, snap peas, and sliced red bell pepper. Stir-fry the vegetables for 5 minutes or until the onions have softened and the bell pepper becomes slightly tender.
- Combine and finish cooking: Lower the heat to low and return the cooked chicken to the wok. Add the diced mango and pour in the prepared sauce. Gently stir everything to coat the chicken and vegetables evenly with the sauce. Cook for another 2-3 minutes to heat through and allow the flavors to meld.
- Serve: Garnish with optional cashews and fresh cilantro if desired. Serve hot with steamed brown rice or quinoa to make it a complete meal. This recipe yields approximately 4 servings.
Notes
- You may substitute cashew butter with peanut butter or almond butter, though cashew butter adds a creamier texture.
- For a vegetarian version, replace chicken with firm tofu or chickpeas and adjust cooking times accordingly.
- Adjust red pepper flakes to taste for desired spiciness.
- Feel free to swap snap peas with broccoli or other stir fry vegetables based on availability.
- Ensure the mango is ripe for optimal sweetness and flavor balance.
- Serve with brown rice or quinoa to complement the dish and add wholesome grains.
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 12 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 65 mg
