Description
This Mango Chicken Stir Fry Recipe is a delicious and colorful dish that combines tender chicken with sweet mango, crisp veggies, and a flavorful sauce. It’s easy to make and perfect for a quick weeknight dinner.
Ingredients
Units
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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
Sauce Ingredients:
- 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 sauce ingredients until smooth and set aside.
- Cook the Chicken: Heat oil in a wok, cook diced chicken until no longer pink, then set aside.
- Stir Fry: Sauté garlic, onion, peas, and bell pepper. Add chicken, mango, and sauce. Cook until heated through.
- Garnish and Serve: Optional: Garnish with cashews and cilantro. Serve with rice or quinoa.
Notes
- You can substitute cashew butter with peanut butter or almond butter.
- 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.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg