Description
This Mango Chicken Stir Fry is a vibrant and flavorful dish combining tender chicken breast, fresh vegetables, and sweet ripe mango. Tossed in a creamy cashew butter-based sauce with a hint of ginger and garlic, this stir fry is perfect for a quick and nutritious weeknight dinner that balances savory and sweet in every bite.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil or olive oil, divided
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces
- 1 clove garlic, minced
- 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
- 1 teaspoon red pepper flakes
- 1/2 teaspoon tapioca flour, arrowroot flour or cornstarch
Instructions
- Prepare the ingredients: Dice the chicken breast into bite-sized pieces. Mince the garlic cloves, dice the red onion, slice the red bell pepper, and dice the ripe mango. If using cashews and cilantro, prepare them for garnish.
- Make the sauce: In a small bowl, whisk together gluten free soy sauce or coconut aminos, cashew butter, minced garlic, grated ginger, honey, warm water, red pepper flakes, and tapioca flour until smooth. Set aside.
- Cook the chicken: Heat half of the coconut or olive oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
- Sauté the vegetables: In the same skillet, add the remaining oil. Add the minced garlic, diced red onion, snap or snow peas, and sliced red bell pepper. Stir fry for 3-4 minutes until the vegetables are tender-crisp.
- Add chicken and sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and stir well to combine. Cook for another 2-3 minutes until the sauce thickens and coats all ingredients evenly.
- Add mango and garnish: Gently fold in the diced mango and cook for an additional minute to warm through. Remove from heat and garnish with cashews and fresh cilantro if desired.
Notes
- Use cashew butter or peanut butter depending on your preference or dietary restrictions.
- Substitute snap peas with broccoli for a different texture and flavor.
- Adjust red pepper flakes to control the heat level of the dish.
- Serve over cooked rice or noodles for a complete meal.
- For a nut-free version, omit cashew butter and garnish.
