Honeyed Mango and Chicken Saute With Toasted Cashew

Name: Honeyed Mango and Chicken Saute With Toasted Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons peanut oil; 2 tablespoons soy sauce; 1 tablespoon honey; 6 boneless skinless chicken thighs, cut into 1-inch cubes; 1 cup salted cashews; 3 medium garlic cloves, thinly sliced; 14 medium yellow onion, roughly chopped (about 1/4 cup); 1 medium mango, roughly chopped (about 1 cup); 3 ½ cups water; 2 cups long-grain rice; 1 tablespoon kosher salt; 2 tablespoons toasted sesame oil; ¼ cup white sesame seeds

Servings: persons

3 tablespoons peanut oil
2 tablespoons soy sauce
1 tablespoon honey
6 boneless skinless chicken thighs, cut into 1-inch cubes
1 cup salted cashews
3 medium garlic cloves, thinly sliced
14 medium yellow onion, roughly chopped (about 1/4 cup)
1 medium mango, roughly chopped (about 1 cup)
3 ½ cups water
2 cups long-grain rice
1 tablespoon kosher salt
2 tablespoons toasted sesame oil
¼ cup white sesame seeds

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.

1043

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons peanut oil, 2 tablespoons soy sauce, 1 tablespoon honey, 6 boneless skinless chicken thighs, cut into 1-inch cubes, and more.

Yes, Honeyed Mango and Chicken Saute With Toasted Cashews falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Honeyed Mango and Chicken Saute With Toasted Cashews

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions