-
1
In a large bowl or re-sealable plastic bag, mix together 2 tablespoons of the oil, the soy sauce, and the honey until well combined.
-
2
Add chicken and toss to coat well.
-
3
Place in refrigerator to marinate at least 30 minutes and up to 2 hours.
-
4
Meanwhile, heat a large frying pan over medium heat and add nuts.
-
5
Toast nuts, shaking pan a few times, until nice toasted, about 2 minutes.
-
6
Set aside to cool.
-
7
(Can be made up to 3 days in advance.
-
8
).
-
9
When chicken is ready, heat remaining 1 tablespoon oil in a large frying pan over medium heat.
-
10
Add garlic and onion and cook until soft, about 2 minutes.
-
11
Add chicken and marinade juices and cook, stirring occasionally, until chicken is browned on all sides and cooked through, about 6 minutes.
-
12
Stir in mango and cashews and cook until heated through, about 1 minute.
-
13
Taste and adjust seasoning, as necessary.
-
14
Serve immediately over Sesame Rice.
-
15
Directions for Sesame Rice:.
-
16
Bring water to a boil.
-
17
Add rice and salt and stir to combine.
-
18
Reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 10 minutes.
-
19
Remove from heat and let stand, covered, to finish cooking, about 5 minutes.
-
20
Stir in oil and sesame seeds and serve.
