Description
A vibrant and flavorful Mango Chicken Stir Fry that combines tender chicken, crisp vegetables, and sweet ripe mango in a deliciously creamy cashew sauce. This quick and easy stir fry is perfect for a healthy weeknight dinner, offering a delightful balance of savory, sweet, and spicy flavors, and is naturally gluten-free when using the appropriate soy sauce alternative.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces
Vegetables & Fruit
- 1 red onion, diced
- 8 ounce snap or snow peas (or substitute chopped broccoli)
- 1 red bell pepper, sliced
- 1 large ripe mango, diced
- 1 clove garlic (whole)
- 2 cloves garlic, minced
- 1/2 tablespoon freshly grated ginger
Oils & Sauces
- 1 tablespoon coconut oil or olive oil, divided
- 2 tablespoons gluten free soy sauce or coconut aminos
- 2 tablespoons cashew butter (or peanut butter)
Other
- 1 teaspoon honey
- 1 tablespoon warm water, to thin sauce
- 1 teaspoon red pepper flakes
- 1/2 teaspoon tapioca flour, arrowroot flour or cornstarch
- Optional: Cashews and Cilantro, to garnish
- Salt and pepper, to taste
Instructions
- Prepare the 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. Set the sauce mixture aside to allow flavors to meld.
- Cook the Chicken: Heat half the coconut oil in a large wok or pot over medium-high heat. Once hot, add the diced chicken. Season generously with salt and pepper. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is fully cooked through and no longer pink inside. Transfer the cooked chicken to a separate bowl to rest.
- Sauté 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 these vegetables for about 5 minutes or until the onions soften and bell peppers become slightly tender. Reduce the heat to low, then return the cooked chicken to the wok along with diced mango and the prepared sauce. Gently stir everything together to coat evenly and cook for an additional few minutes until heated through and flavors are well combined.
- Garnish and Serve: Remove from heat and garnish with optional cashews and fresh cilantro for added crunch and brightness. Serve the stir fry hot, ideally accompanied by brown rice or quinoa for a complete and satisfying meal.
Notes
- Cashew butter can be substituted with peanut butter or almond butter; however, cashew butter provides a uniquely creamy texture and flavor.
- Snap peas or snow peas add crunch, but broccoli can be used as an alternative vegetable if preferred.
- Adjust the amount of red pepper flakes to suit your preferred level of spiciness.
- Ensure to use gluten free soy sauce or coconut aminos to keep the recipe gluten-free.
- For extra protein or texture, garnish with cashews and fresh cilantro.
- This stir fry pairs well with grains like brown rice or quinoa for a complete, balanced meal.
Keywords: Mango Chicken Stir Fry, Gluten Free Stir Fry, Cashew Butter Sauce, Quick Healthy Dinner, Asian Fusion Chicken, Sweet and Spicy Chicken Stir Fry