Description
This vibrant Mango Chicken Stir Fry combines tender chicken breast with crisp vegetables and sweet, juicy mango, all tossed in a creamy, flavorful cashew butter sauce. Quick and easy to prepare, this gluten-free stir fry is perfect for a healthy weeknight dinner and pairs wonderfully with brown rice or quinoa.
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
- 1 red onion, diced
- 8 ounce 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 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 and set aside.
- Cook the Chicken: Heat half the coconut oil in a large wok or pot over medium-high heat. Once the oil is hot, add the diced chicken and generously season with salt and pepper. Cook the chicken for 5 to 6 minutes until fully cooked and no longer pink inside, then transfer it to a separate bowl.
- Stir-Fry the Vegetables and Combine: Add the remaining coconut oil to the wok and reduce heat to medium. Sauté the garlic for about 30 seconds until fragrant, then add the diced red onion, snap peas, and red bell pepper. Stir-fry for about 5 minutes until the onions soften and the bell pepper becomes slightly tender. Lower the heat to low, return the cooked chicken to the wok along with the diced mango and the prepared sauce. Gently stir to coat all ingredients and cook for another few minutes until heated through and flavors meld.
- Serve: Garnish with optional cashews and cilantro if desired. This stir fry serves 4 and is delicious when enjoyed with brown rice or quinoa for a complete meal.
Notes
- You can substitute cashew butter with peanut butter or almond butter, but cashew butter provides a uniquely creamy texture and flavor.
- Use snap peas or snow peas for crunch; broccoli can be used as a substitute if preferred.
- Adjust the red pepper flakes to taste for your desired level of heat.
- For a gluten-free option, be sure to use gluten free soy sauce or coconut aminos.
- See the full recipe post for additional tips, customization ideas, and serving suggestions.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
