Thai Mango Chicken Stir Fry
Recipe GLPRc87c355ea3d461
A vibrant and aromatic stir-fry featuring tender chicken breast combined with sweet mango, roasted cashews, and vegetables in a savory Thai chili jam sauce. Finished with fresh scallions and served alongside jasmine rice, this dish brings authentic Thai flavors to your table in under 30 minutes.
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Ingredients
2 Tablespoons peanut oil
½ cup raw cashews
2 cloves garlic, chopped
1 pound boneless, skinless chicken breast, sliced thin
2 Tablespoons fish sauce
1 teaspoon brown sugar
1 heaping Tablespoon Thai chili jam
1 small red bell pepper, roughly chopped
1 small yellow onion, chopped
2 scallions, sliced into big pieces
1 cup diced mango
Directions
Heat the peanut oil in a wok or large skillet with heavy bottom over medium-high heat. Once shimmering, add the raw cashews and toast them, stirring frequently, until they begin to turn golden brown, about 2–3 minutes. Transfer to a paper towel to drain.
Add the chopped garlic to the same pan and cook for about 30 seconds, stirring constantly, until fragrant.
Add the thin-sliced chicken breast to the pan along with the fish sauce, brown sugar, and Thai chili jam. Stir-fry continuously for about 1 minute until the chicken begins to cook through.
Add the chopped red bell pepper, yellow onion, and sliced scallions to the pan. Continue stirring and cooking for 3–4 minutes until the vegetables become tender-crisp and the chicken reaches an internal temperature of 165°F.
Add the diced mango and return the toasted cashews to the pan. Toss everything together gently for 30 seconds to combine flavors, then remove from heat.
Divide the stir-fry among serving bowls and serve hot alongside jasmine rice.
