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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.

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