Budget-Friendly Cashew Ginger Chicken Stir-Fry with Mango Recipe - Clean Eating Magazine

Cashew Ginger Chicken Stir-Fry with Mango

Savory soy sauce, sweet honey and fiery ginger give this stir-fry personality, but the chunks of juicy mango are really what take this dish up a notch. Serve with brown rice or quinoa to round out the meal.
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Cashew Ginger Chicken Stir-Fry with Mango recipe

Cashew Ginger Chicken Stir-Fry with Mango

Total: $18.78

Cost per plate: $4.70

  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 1 3-inch piece fresh ginger, peeled and finely grated

    6 cloves garlic, finely grated or crushed

    3 tbsp reduced-sodium soy sauce or tamari (Try: San J Reduced-Sodium Tamari)

    2 tbsp rice vinegar

    3 tsp raw honey

    ¼ tsp ground cayenne powder

    12 oz boneless, skinless chicken thighs, cut into 1-inch chunks

    12 oz broccoli (with stems)

    ½ daikon radish, peeled and cut into 1-inch-long x ¼-inch-wide matchsticks (Tip: Substitute with 3 standard Cherry Belle red radishes if you can’t find daikon.)

    4 green onions (light and dark green parts separated), cut into 1-inch lengths, divided

    3 carrots, cut into 1-inch-long x ¼-inch-wide matchsticks

    ½ cup raw unsalted cashews

    ½ tsp sea salt, divided

    1 firm mango, peeled, pitted and cut into ½-inch chunks

    1 cup low-sodium chicken broth

    1 tbsp tapioca starch

Preparation

1. In a small bowl, stir together ginger, garlic, soy sauce, vinegar, honey and cayenne. Transfer 3 tbsp to a large bowl; add chicken to large bowl and toss to coat. Let marinate at room temperature for 30 minutes. Reserve remaining ginger mixture.

2. Meanwhile, cut broccoli into 2-inch florets, reserving stems. Halve florets lengthwise. Peel stems; cut into 1-inch-long x ¼-inch-wide matchsticks to yield about ¾ cup.

3. Mist a large nonstick skillet or wok with cooking spray; heat on medium. Add broccoli florets and stir-fry until tender and bright green, 3 to 4 minutes. Transfer to a large plate.

4. Mist same skillet with cooking spray; heat on medium-high. Add broccoli stems, radish, light parts of green onions, carrots, cashews and ¼ tsp salt and stir-fry just until vegetables are tender and lightly browned, 5 to 6 minutes. Transfer to plate with broccoli florets.

5. Mist same skillet with cooking spray; heat on medium. Add chicken and remaining ¼ tsp salt and stir-fry until browned, 4 to 5 minutes. Add mango, dark green parts of green onions and reserved ginger mixture and stir-fry for 1 minute. Whisk together broth and tapioca; add mixture to pan. Bring to a simmer and cook, stirring occasionally, until chicken is no longer pink inside and sauce is thick enough to coat the back of a spoon, 4 to 5 minutes. Add broccoli mixture; toss to coat.

Nutrition Information

  • Serving Size: ¼ of recipe
  • Calories: 356
  • Carbohydrate Content: 41 g
  • Cholesterol Content: 80 mg
  • Fat Content: 12 g
  • Fiber Content: 7 g
  • Protein Content: 26 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 859 mg
  • Sugar Content: 24 g
  • Monounsaturated Fat Content: 5 g
  • Polyunsaturated Fat Content: 2 g