Mango Chicken Stir Fry

A quick-and-easy skillet supper that’s sure to please! This mango chicken stir fry is naturally gluten, dairy, and soy free, and uses real food ingredients.

Well, you guys, we are still at home. It’s been eight weeks. EIGHT. That means, we are still cooking lots and lots of meals at home. Anybody running out of ideas?

Generally, when I’m running out of ideas, I’ll look through my “Real Food Dinners” Pinterest board or my saved recipe posts from Instagram. Or, I get out a few of my cookbooks. 

If there is anything that you could say I “collect,” I guess it would be cookbooks. However, let it be known, I use them all! (Recently, I picked up this one, and I am loving it!)

Cookbooks and recipes give me inspiration if I’m feeling a bit flat in the kitchen, but sometimes I really just like to shop my pantry, freezer, and fridge for some kitchen improv! (Hey, I’m a jazz singer…there is always room for more improv.) That’s where this meal happened.

Side note: if kitchen improv sounds scarier than realizing you forgot to wear pants to work, I definitely recommend this cookbook to learn the skills you need to make cooking without a recipe feel fun and fearless.

So, I had chicken. I had mangos. Asian pantry staples were stocked. I love stir fry and skillet suppers. Boom. A recipe was born. And, since I have some dietary restrictions due to my autoimmune condition, this meal also happens to be gluten, dairy, and soy free. I promise it still tastes amazing.  

Foodie FAQ’s for Mango Chicken Stir Fry…

Where do I find these Asian pantry staples?

I can usually find these at a “normal” grocery store. 

Sometimes coconut aminos can be a little bit harder to find (you could definitely find it at a health foods store), but I’m finding them easier and easier to find.  I love coconut aminos to sub in for soy sauce 1:1.  These days, I don’t miss soy sauce one bit!  

Additionally, I use this thai chili sauce.  It’s not the healthiest thing on planet earth, but it does make for a quick and easy sauce (and you’re only using 1 tablespoon in the whole meal).  I have seen a few paleo companies coming out with a thai chili sauce, and I’d be very interested to try those, as I’m guessing they would not contain sugar.  

And fish sauce is weird, but it adds sooooo much flavor to asian dishes.  Please don’t skip this one!  It’s not hard to find in stores!

Do you have any tips and tricks for fresh ginger?

Well, I thought you’d never ask!  Yes, yes.  I used to buy fresh ginger at the store all the time for recipes, and it would always get moldy before I could use it all up!  So, now I peel it with a vegetable peeler, toss it in a sandwich bag, and throw it in the freezer!  Then I can grate it from frozen for all of my Asian meals.  Super handy.  Highly recommend.

What about substitutions?  I don’t have all the ingredients.

This is a very forgiving recipe.  For instance, don’t have cashews?  Try peanuts or almonds.  Don’t have avocado oil, try coconut oil or olive oil and a bit of sesame oil.  You could use 1 cup of another veggie instead of the bell peppers (maybe snow peas or even green beans?).  The ingredients I’ve listed are my favorites for this recipe, but you won’t mess anything up with some simple 1:1 swaps.

So, let’s get cooking!

Yield: 4-6 servings

Mango Chicken Stir Fry

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A quick-and-easy, weeknight meal that's sure to please! Naturally gluten, dairy, and soy free!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1 lb. boneless, skinless chicken thighs
• 1 T. avocado oil
• 1/2 medium onion
• 1 bell pepper
• 4 cloves of garlic
• 1 in. fresh ginger
• 1/2-1 t. crushed red pepper
• 1 t. pink salt
• 1 T. thai chili sauce
• 1 T. fish sauce
• 1 T. coconut aminos
• 1/2 c. cashews
• 1 mango
• 2 green onions
• 1/2 c. fresh cilantro
• 1 c. thai jasmine rice

Instructions

1. Prepare rice according to package directions.
2. Rinse the chicken thighs and dice them into 1/2-1 in. cubes.
3. Heat the large wok or skillet over medium heat.
4. Add the avocado oil to the pan.
5. When the oil looks shiny and moves easily to coat the bottom of the pan, add the chicken, stirring it frequently.
6. Meanwhile, dice the onion, mince the garlic, and cut the bell pepper into strips. Add to the pan with the chicken, continuing to stir.
7. Grate the ginger directly over the chicken and veggies in the pan. Add the salt and crushed red pepper.
8. When the chicken is browned and the onions have softened, reduce the heat to medium-low.
9. Add the thai chili sauce, fish sauce, and coconut aminos, and stir to combine.
10. Let the sauce thicken a bit while you prepare the remaining ingredients--roughly chop the cashews and cilantro, dice the green onions, and cut the mango into 1/2-1 inch cubes.
11. When sauce has thickened slightly and chicken is cooked through, add the mango, cashews, and green onions and stir to combine.
12. Serve stir fry over rice and top with the cilantro.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 300Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 92mgSodium: 920mgCarbohydrates: 24gFiber: 2gSugar: 10gProtein: 22g

Nutritional information is not always accurate. Please note, I only provide "nutrition" information because it helps search engines find my site. I do not actually recommend counting calories or macros.