Thai Mango Chicken Recipe
Experience a burst of Thai delight with Thai Mango Chicken, a perfect blend of tender chicken, and luscious mango, all brought to life with a spicy Thai chili kick and ready in 30 minutes!
Servings: 4
Calories: 518kcal
Ingredients
- 2 Tablespoons peanut oil
- 1/2 cup raw cashews
- 1 pound boneless skinless chicken breast, sliced thin
- 2 garlic cloves chopped
- 2 tbsp fish sauce
- 1 teaspoon brown sugar
- 1 tbsp heaping Thai chili jam nam prik pao
- 1 small red bell pepper roughly chopped
- 2 scallions sliced into big pieces
- 1 small yellow onion chopped
- 1 cup diced mango
Instructions
- Heat the peanut oil in a wok or heavy-bottomed skillet over medium-high heat. Fry the cashew nuts until they just start to change color. Remove the cashews from the pan and set them on a paper towel.
- Add the garlic and let cook for 30 seconds. Add the sliced chicken along with the fish sauce, brown sugar, and chili jam. Stir-fry for 1 minute, then add the bell pepper, scallions, and onion. Continue to stir-fry until the vegetables are tender-crisp, then add the mango and return the cashews to the pan. Toss well, and remove from heat.
- Serve with jasmine rice.
Notes
To store Thai Mango Chicken leftovers, place them in an airtight container in the refrigerator, where they will remain good for up to 3-4 days. Freezing is not recommended, as the texture of the mango and vegetables may become soggy upon thawing.
You can reheat it in a microwave or on the stove. For microwave reheating, use a covered microwave-safe dish and heat for 2-3 minutes. On the stove, reheat over medium heat in a skillet, stirring occasionally, until heated through.
Nutrition
Serving: 1serving | Calories: 518kcal | Carbohydrates: 55g | Protein: 33g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 71mg | Sodium: 768mg | Potassium: 696mg | Fiber: 5g | Sugar: 36g | Vitamin A: 7262IU | Vitamin C: 60mg | Calcium: 64mg | Iron: 5mg
