Mango and Chicken Stir-Fry with Cashew Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 20 min Serves 4 Asian Fusion cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Mango and Chicken Stir-Fry with Cashew Sauce take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mango and Chicken Stir-Fry with Cashew Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken breast from drying out.

Can I substitute ingredients in Mango and Chicken Stir-Fry with Cashew Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mango and Chicken Stir-Fry with Cashew Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mango and Chicken Stir-Fry with Cashew Sauce gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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