1 lb boneless, skinless chicken breast, cut into 1-inch pieces
3 cloves garlic, minced
1 red bell pepper, seeded and cut into 1-inch chunks
2/3 cup unsalted raw cashews
1 cup frozen shelled edamame, thawed
4 green onions, cut into 2-inch lengths
1 1/2 cups cooked brown rice, optional
Prepare sauce: In a medium bowl, whisk together broth, soy sauce, almond butter, ginger, honey and mustard. Set aside.
In a large nonstick wok or skillet on medium high, heat 1/2 tbsp oil. Add chicken and garlic and cook until chicken is browned and cooked through, about 3 minutes. Transfer to a small bowl; heat remaining 1/2 tbsp oil in a wok. Add pepper, cashews and edamame and cook for 3 minutes.
Return chicken to wok. Add onions and sauce. Bring to a boil on medium-high, then reduce heat to medium-low and cook until thickened, about 2 minutes. Serve stir-fry over rice (if using).
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.
Tantalize your taste buds with paprika-infused chicken paired with comforting and creamy polenta. Polenta also helps protect your vision: it is rich in carotenoids, plant pigments that help with healthy cell growth. When converted to vitamin A, carotenoids can also help support proper eye health and night vision. One study noted that carotenoids found in milled yellow corn products such as polenta are “highly bioaccessible,” meaning they are as easily digested (to a similar or higher extent) as some more well-known carotenoid sources, such as carrots.