• Lisa Jarvis

Cashew Mango Chicken



This isn't your average stir fry! This dish has a lot going for it! It has savory, it has sweet, and it has a little bit spicy! You have the savory chicken and soy sauce, the sweet honey and mango, and the little zing of spice with fresh ginger and a touch of cayenne! If you want a stir fry dish that is a step up ......try this! You can serve it with brown rice or quinoa...or all by itself!

Here's what you need: (serves 4)

1 lb boneless, skinless chicken thighs, cut into 1 inch pieces

1 3-inch piece of ginger, peeled and grated

6 garlic cloves, minced

3 T lower sodium soy sauce

2 T rice vinegar

2 T honey

1/4 t ground cayenne

1 T olive oil

4-5 cups broccoli florets

1 red bell pepper sliced

3 carrots cut into slices about 1 inch long

3 green onions sliced (the green part)

3/4 cup chicken broth

1 t sesame oil

1 mango peeled and cut into small chunks

1/2 cup raw cashews

1 T cornstarch

Salt to taste

In a bowl mix together the ginger, garlic, soy sauce, vinegar, honey, and cayenne. Mix about 3 T of this mixture with the chicken pieces. Stir to coat and allow this to marinate a little while you prepare the rest of the ingredients. Save the rest of the ginger mixture for later.

Heat the oil in a large skillet. Add the broccoli and saute about 3-4 minutes. Add the carrots. Continue to saute a couple of more minutes. Add the pepper slices. Pour in the chicken broth and saute just until the vegetables are tender. Stir in the remaining ginger mixture. Keep warm.

Spray a separate skillet with cooking spray and add the chicken pieces. Saute it until it is cooked through. Gently stir the chicken pieces into the vegetable mixture. Adjust seasoning with salt if needed. Mix the cornstarch with a little water and stir it in to thicken the sauce. Stir in the mango chunks. Sprinkle the top with cashews, and green onions or stir them in. Enjoy!


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