Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup sugar snap peas, trimmed
- 1 ripe mango, peeled and diced
- 1/2 cup roasted cashews
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon chili paste (adjust to taste)
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Cooked jasmine rice or quinoa, for serving
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and sauté until golden brown and thoroughly cooked, about 5-7 minutes. Transfer the chicken to a plate and keep warm.
- In the same skillet, add minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
- Add sliced bell peppers and sugar snap peas to the skillet. Stir-fry for 3-4 minutes until vibrant and slightly tender.
- Return the chicken to the skillet and fold in diced mango, roasted cashews, soy sauce, maple syrup, and chili paste. Mix well and cook for an additional 2-3 minutes.
- Pour in the cornstarch mixture and stir continuously for about a minute until the sauce thickens and clings to the chicken and vegetables.
- Serve the stir-fry over a bed of fluffy jasmine rice or quinoa.
Notes
- For an extra kick, consider adding sliced jalapeños or crushed red pepper flakes during the vegetable cooking stage.
- Swap chicken for shrimp or tofu, adjusting cooking times accordingly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg