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30-Minute Paleo Mango Cashew Chicken

30-Minute Paleo Mango Cashew Chicken ready in a flash! This soy-free, gluten-free, refined sugar-free take on cashew chicken is clean, healthful, and tastier than takeout!

Paleo Mango Cashew Chicken - an easy dinner recipe requiring few ingredients and less than 40 minutes to make!

I first published this recipe in April of 2014. Because I know so many of you are Chinese food fanatics like me, I figured I would re-post it for those of you who are newer here!

The basic gist of this simple yet wildly flavorful meal is we’re making a soy-free, gluten-free, refined sugar-free (paleo-friendly) version of Mango Cashew Chicken.

It is simply everything you want in a hearty meal!

Covering the savory, sweet, tangy, umami bases with plenty of yummy textures, this simple recipe is easy to toss together in less than 40 minutes. 

Make it any ol’ night of the week!

You can serve it up with your favorite sides to fit your dietary needs. Cauliflower rice or regular steamed rice are my recommendations, as they will help soak up that tasty sauce.

Let’s discuss the fresh and funky ingredients needed to make this healthy dinner recipe happen!

30-Minute Paleo Mango Cashew Chicken recipe - better than takeout cashew chicken made soy-free, refined sugar-free, and gluten-free.

Ingredients for Paleo Mango Cashew Chicken:

For the Sauce: Coconut aminos, unsweetened almond butter, sriracha, orange zest, pure maple syrup.

If you aren’t soy-free, you can replace the coconut aminos with liquid aminos or soy sauce. If you go this route, you may want to add more pure maple syrup, as coconut aminos is naturally sweet whereas liquid aminos (or soy sauce) is savory.

For the Mango Cashew Chicken: Onion, garlic, carrot, bell pepper, chicken, cashews, mango.

This combination of goodies yields a filling and flavorful meal! Feel free to add in some fresh ginger if you love it. 

Paleo Mango Cashew Chicken - an easy dinner recipe that's gluten-free, soy-free, refined sugar-free and takes very little time to prepare

How to Make Mango Cashew Chicken:

Begin by making the sauce. To do so, simply stir the ingredients for the sauce in a small bowl or measuring cup until everything is combined. Set the sauce aside until you’re ready to use it.

Get some oil heating in a frying pan or wok, then sauté the vegetables. I like to start by sautéing the onion to get it to soften up a bit and unlock all of that amazing flavor. 

Once the vegetables have softened, add in the chopped chicken and cook for a few minutes to allow the chicken to brown. 

Stir in the sauce and bring everything to a full boil. Reduce the heat to a gentle boil, cover the skillet with a lid, and cook until everything is cooked through and the sauce is thick. If you need to remove the lid and cook at a boil to get the sauce to thicken for a few minutes, go ahead and do so!

Serve the Mango Cashew Chicken with cauliflower rice (as pictured) or your choice of steamed or fried rice.

Try my Basil Fried Rice or my Coconut Rice for excellent pairings!

30-Minute Mango Cashew Chicken - paleo, gluten-free, soy-free, refined sugar-free and healthy.

Recipe Adaptations:

Here are some ways you can change up the recipe depending on your personal taste!

If you’re serving more than 3 people, double the recipe. As written, the recipe makes a smaller batch of food, ideally for two or three.

Replace the coconut aminos with liquid aminos or low-sodium soy sauce if you aren’t soy-free. Add an additional tablespoon of pure maple syrup if you go this route.

Make recipe Low-FODMAP by omitting the onion and garlic and adding 1 to 2 tablespoons of cider vinegar or rice vinegar to the sauce.

Add in your favorite veggies! Broccoli, bok choy, cauliflower, celery, and zucchini are all good options.

More Quick & Easy Chinese Recipes:

Enjoy this flavor-blasted meal!

Paleo Mango Cashew Chicken - an easy dinner recipe requiring few ingredients and less than 40 minutes to make!

30-Minute Paleo Mango Cashew Chicken

Yield: 3 to 4 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Quick and easy Mango Cashew Chicken hits the spot when you're craving takeout! Flavorful, sweet and savory.

Ingredients

For the Sauce:

  • 1/3 cup coconut aminos*
  • Zest of 1 orange
  • 1 Tbsp pure maple syrup
  • 1 Tbsp unsweetened creamy almond butter
  • 1 tsp sriracha, to taste

Mango Cashew Chicken:

  • 2 Tbsp avocado oil
  • 1 cup chopped yellow onion
  • 1 large carrot, chopped
  • 1 green or red bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 pound boneless skinless chicken breasts, chopped
  • 1 1/2 cups fresh mango, chopped
  • 1 cup raw cashews

Instructions

  1. In a small bowl, stir together the coconut aminos, orange zest, maple syrup, almond butter, and chili garlic sauce until well combined. Set aside.
  2. Heat the avocado oil in a large skillet, wok or frying pan over medium-high heat.
  3. Add the onion and sauté, stirring occasionally, until it begins to turn translucent, about 3 minutes.
  4. Stir in the carrot, bell pepper, and garlic and sauté until they begin to soften, about 3 minutes.
  5. Add the chopped raw chicken and cook for 5 minutes, stirring occasionally.
  6. Pour in the sauce and continue cooking, stirring frequently, allowing the mixture to come to a gentle boil. Reduce heat to medium-low, cover, and cook 10 minutes, or until chicken is cooked through.
  7. Add the chopped mango and cashews. Stir well and cook just until heated through.
  8. Serve the cashew chicken over cauliflower rice.

Notes

*You can replace aminos with low sodium soy sauce if you're okay with soy and are fine with the recipe not being paleo. If you make this switch, I recommend adding another 2 tablespoons of pure maple syrup, as coconut aminos have a naturally sweet flavor where liquid aminos are salty.

Nutrition Information
Yield 3 Serving Size 1 of 3
Amount Per Serving Calories 600Carbohydrates 46gFiber 6gSugar 30gProtein 45g
30-Minute Mango Cashew Chicken - paleo, gluten-free, soy-free, refined sugar-free and healthy.

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Joanne

Monday 21st of April 2014

Swap out the chicken for tofu and I am so jumping on this gravy train! I mean...mango train. Yes, definitely want to be on the mango train.

Stephanie @ Girl Versus Dough

Saturday 19th of April 2014

I think "fungry" is my new favorite word. And this cashew chicken is my new favorite meal.

Anna

Saturday 19th of April 2014

Made it tonight! SO GOOD! I love the orange zest that comes through every so often :)

Julia

Sunday 20th of April 2014

YES! So glad you tried it and enjoyed it! It was such an easy meal and I love how much flavor is in it. Not to mention, it's worlds healthier than takeout :D

Kelly @ The Pretty Bee: Cooking + Creating

Saturday 19th of April 2014

This sounds so good - I LOVE cashew chicken, and the mango sounds fabulous with it!

Julie

Saturday 19th of April 2014

1. Thank you for the squeeze! Squeeze back! 2. I'm totally eating one of those sweet rolls you saw on instagram just for you this morning. You're welcome. 3. I love this post. Like, I want that plate of stirfry next to my roll for breakfast. We weren't lucky enough to have a Panda Express when I was in college. We had Jerry's Restaurant (I'm totally NOT making this up. Maybe it was a premonition). ANYWAY, it was sort of like Bob's whatever-the-hell-it's-called, where it's just greasy crap food that after about four glasses of hooch just sat there in your stomach like a rock. Not that it ever happened to me, because I was perfect back then, just like now. I think I'm done. Wish you were here today to really eat a roll with me. Have a good Easter weekend, my dear. xoxo

Julie

Saturday 19th of April 2014

Ok. Got a question. Do you have a new print button thing? I'm sure I've printed off numerous recipes, but all I could find was a print-friendly button at the end, which printed the entire post and not just the recipe. What did I do wrong? xoxo

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