30-Minute Paleo Mango Cashew Chicken
Quick and easy Mango Cashew Chicken hits the spot when you're craving takeout! Flavorful, sweet and savory.
Servings: 3 to 4 Servings
Calories: 600kcal
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
- In a small bowl, stir together the coconut aminos, orange zest, maple syrup, almond butter, and chili garlic sauce until well combined. Set aside.
- Heat the avocado oil in a large skillet, wok or frying pan over medium-high heat.
- Add the onion and sauté, stirring occasionally, until it begins to turn translucent, about 3 minutes.
- Stir in the carrot, bell pepper, and garlic and sauté until they begin to soften, about 3 minutes.
- Add the chopped raw chicken and cook for 5 minutes, stirring occasionally.
- 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.
- Add the chopped mango and cashews. Stir well and cook just until heated through.
- 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
Serving: 1of 3 | Calories: 600kcal | Carbohydrates: 46g | Protein: 45g | Fiber: 6g | Sugar: 30g