Mango and Chicken Stir-Fry with Cashew Sauce

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A vibrant dish combining tender chicken, sweet mango, and a creamy cashew sauce, perfect for a quick weeknight meal. This Asian Fusion-inspired chicken recipe (gluten-free), ready in about 35 minutes, pairs boneless chicken breast, ripe mango, cashews for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400 g boneless chicken breast
• 2 medium, diced ripe mango
• 1/4 cup, toasted cashews
• 3 tbsp soy sauce
• 1 tbsp honey
• 3 cloves, minced garlic
• 1 tbsp, grated ginger
• 2 tbsp vegetable oil
• 1, sliced bell pepper
• 1 cup snap peas

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Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add 400 g chicken breast, cut into bite-sized pieces, and cook for 5-6 minutes until browned and nearly cooked through. Remove and set aside.
2. Step 2: In the same pan, add 1 tbsp vegetable oil, then sauté 3 cloves minced garlic and 1 tbsp grated ginger for 30 seconds until fragrant. Add 1 cup snap peas and 1 sliced bell pepper, stir-frying for 3-4 minutes until crisp-tender.
3. Step 3: Return the chicken to the pan. Add 2 diced ripe mango, 3 tbsp soy sauce, 1 tbsp honey, and 1/4 cup toasted cashews. Cook for 5 minutes until the chicken is fully cooked and the sauce thickens, stirring occasionally.
4. Step 4: Serve immediately over steamed jasmine rice or quinoa.