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Cashew Ginger Chicken Stir-Fry: An Easy, Budget-Friendly Alternative to Takeout

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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Put down your smartphone and keep your thumbs away from those delivery apps! You don’t need to turn to takeout when you’re looking for a low-effort dinner that’s satisfyingly delicious. A stir-fry is the perfect solution on nights you’re short on time or simply craving a saucy plate of takeout. And this Cashew Ginger Chicken Stir-Fry with Mango is a recipe that can even help you save some money.

Savory and sweet thanks to the combination of fresh mango paired with cashews, ginger and chicken, this stir-fry combines a blend of flavors. Soy sauce (or tamari, if you choose) adds that classic stir-fry sauciness and a bit of tang, while the addition of raw honey infuses some extra sweetness. And you can’t overlook the satisfying crunch of fresh veggies like the daikon radish and carrots. All in all, this stir-fry is simple to make and wonderfully satisfying when you’ve been hankering for takeout.

This stir-fry meal has an estimated total cost of $18.78, which breaks down to just $4.70 per plate. That’s cheaper than you can find meals at your go-to takeout spot or available for delivery – and with this recipe, you’ll have plenty of leftovers to enjoy, too. Plus, with well-rounded nutrition in every bite, you’ll likely enjoy a better-for-you meal, too.

Cashew Ginger Chicken Stir-Fry with Mango

Servings
4
Prep Time
45 min
Duration
90 min

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
  • 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