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Mango Chicken Stir Fry Recipe

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★★★★★

4.4 from 116 reviews

This Mango Chicken Stir Fry is a vibrant, flavorful dish that combines tender chicken breast with crisp vegetables and sweet ripe mango in a savory, tangy sauce. Made with simple, wholesome ingredients and gluten-free soy sauce, it’s a quick and healthy weeknight meal that offers a perfect balance of sweet, spicy, and savory flavors.

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 peas or snow peas (or chopped broccoli as a substitute)
  • 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 the sauce
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon tapioca flour, arrowroot flour, or cornstarch

Instructions

  1. Prepare 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 and well combined. Set aside.
  2. Heat oil and cook chicken: In a large skillet or wok, heat half the coconut or olive oil over medium-high heat. Add the diced chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
  3. Sauté aromatics and vegetables: In the same pan, add the remaining oil and sauté the minced garlic and diced red onion until fragrant and translucent, about 2 minutes. Add snap peas and sliced red bell pepper and cook for another 3-4 minutes until vegetables are crisp-tender.
  4. Combine chicken and sauce: Return the cooked chicken to the skillet with the vegetables. Pour in the prepared sauce and stir well to coat all ingredients evenly. Cook for an additional 2-3 minutes until sauce thickens slightly and everything is heated through.
  5. Add mango and garnish: Remove the stir fry from heat and gently fold in the diced ripe mango to preserve its texture. Garnish with optional cashews and fresh cilantro if desired. Serve immediately with your choice of rice or noodles.

Notes

  • You can substitute snap peas with broccoli or green beans if you prefer.
  • Adjust red pepper flakes to your desired spice level or omit for mild flavor.
  • Use cashew butter for a richer sauce or peanut butter for a more classic flavor.
  • To keep this recipe paleo or Whole30 compliant, use coconut aminos instead of soy sauce and omit honey or use a compliant sweetener.
  • Serve with steamed jasmine rice, cauliflower rice, or rice noodles for a complete meal.

Keywords: Mango Chicken Stir Fry, gluten free chicken stir fry, cashew butter sauce, easy weeknight dinner, healthy chicken recipe

Find it online: https://busyrecipe.com/mango-chicken-stir-fry-recipe/