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Mango Chicken Stir Fry with Cashews and Ginger Recipe

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★★★★★

4.7 from 123 reviews

A vibrant and flavorful Mango Chicken Stir Fry featuring tender bite-sized chicken pieces, crisp vegetables, and juicy mango chunks, all coated in a creamy, slightly spicy cashew butter sauce. Perfect for a quick weeknight dinner that’s both nutritious and delicious.

Ingredients

Scale

Proteins & Oils

  • 1 tablespoon coconut oil or olive oil, divided
  • 1 pound boneless skinless chicken breast, diced into bite-sized pieces

Vegetables & Fruits

  • 1 clove garlic
  • 1 red onion, diced
  • 8 ounce snap or snow peas (or substitute chopped broccoli)
  • 1 red bell pepper, sliced
  • 1 large ripe mango, diced

Sauce & Seasonings

  • 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

Optional Garnish

  • Cashews
  • Cilantro

Instructions

  1. Prepare the sauce. In a medium bowl, whisk together the gluten free soy sauce, cashew butter, minced garlic, freshly grated ginger, honey, warm water, red pepper flakes, and tapioca flour until smooth. Set aside to allow flavors to meld.
  2. Cook the chicken. Heat half of the coconut oil in a large wok or pot over medium-high heat. Once hot, add the diced chicken, seasoning generously with salt and pepper. Cook for 5 to 6 minutes, stirring occasionally, until chicken is fully cooked and no longer pink. Transfer the cooked chicken to a separate bowl.
  3. Sauté the vegetables and combine. Add the remaining coconut oil to the wok and reduce heat to medium. Sauté the whole garlic clove for about 30 seconds until fragrant, then add diced red onion, snap peas, and red bell pepper. Stir-fry for approximately 5 minutes until the onions soften and bell pepper becomes tender but crisp. Lower heat to low, return the cooked chicken to the wok along with diced mango and the prepared sauce. Gently stir to coat all ingredients evenly and cook for an additional few minutes until heated through and flavors meld.
  4. Garnish and serve. Remove from heat and garnish with optional cashews and cilantro if desired. Serve the stir fry hot, ideally with brown rice or quinoa for a complete meal. This recipe yields 4 servings.

Notes

  • You can substitute cashew butter with peanut or almond butter, but cashew butter provides a uniquely creamy texture and flavor.
  • Use snap peas or snow peas for crunch; broccoli is an acceptable substitute if preferred.
  • Adjust red pepper flakes according to your preferred heat level.
  • Ensure to use gluten-free soy sauce or coconut aminos if a gluten-free dish is desired.
  • Pair with brown rice or quinoa for a balanced and wholesome meal.

Keywords: mango chicken stir fry, gluten free stir fry, cashew butter sauce, quick chicken dinner, dairy free, healthy stir fry

Find it online: https://mjrecipe.com/mango-chicken-stir-fry-with-cashews-and-ginger-recipe/