Mango Cashew Chicken
1/3 cup coconut aminos (or sub soy sauce or Braggs liquid aminos)
1 tablespoon orange zest
1 tablespoon maple syrup
1 tablespoon unsweetened creamy almond butter
4 cloves garlic, minced
olive oil for sautéing
2 large carrots, chopped
1 red bell pepper, chopped
~1 pound chicken breast, cubed
1 fresh mango, peeled and cubed
1 cup cashews
Prepare rice if you will be serving over rice.
Combine the coconut aminos, orange zest, maple syrup, almond butter, and garlic in a small bowl and set aside.
Heat olive oil on medium in a large wok or frying pan and sauté the carrots until starting to soften, about 2 minutes. Add the bell pepper and sauté another few minutes.
Add the cubed chicken and cook for 5 minutes. Turn heat up to medium-high and add liquid amino sauce. Stir frequently as you allow the mixture to come to a gentle boil. Reduce to low, cover, and cook about 10 minutes until the chicken is cooked through.
Add the mangos and cashews just before serving.