Best 3 Honeyed Mango And Chicken Saute With Toasted Cashews Recipes

Tantalize your taste buds with a culinary journey to the tropics with our Honeyed Mango and Chicken Sauté with Toasted Cashews. This vibrant dish is a symphony of flavors, textures, and colors that will transport you to a sun-kissed paradise. Succulent chicken breasts are seared to perfection, then bathed in a luscious honey-mango sauce that bursts with sweetness and tang. Crisp-tender vegetables add a delightful crunch, while toasted cashews provide a nutty richness that ties the whole dish together.

But that's not all! This article also features a collection of other tantalizing recipes that will satisfy any palate. From the classic Chicken Teriyaki Stir-Fry to the innovative Black Bean Chicken and Rice, each recipe is a culinary adventure waiting to be explored. Whether you're a seasoned chef or a novice in the kitchen, you'll find something to love in this diverse selection of dishes. So, gather your ingredients, fire up your stove, and prepare to embark on a culinary expedition that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CASHEW MANGO GRILLED CHICKEN

Cashew Mango Grilled Chicken image

This sweet and nutty chicken hits all the right spots for taste, speed and family appeal. On a rainy day, you can bake it, then finish it under the broiler. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1/4 cup mango chutney, chopped
1/4 cup cashew butter
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
8 boneless skinless chicken thighs
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 large mango, peeled and thinly sliced
1/3 cup lightly salted cashews, chopped
Additional mango chutney, optional

Steps:

Mix together first 4 ingredients until blended., Sprinkle chicken with salt and pepper flakes; place on an oiled grill rack over medium heat. Grill chicken, covered, until a thermometer reads 170°, 6-8 minutes per side, brushing with chutney mixture during the last 5 minutes. Serve with mango; top with cashews and, if desired, additional chutney.

Nutrition Facts : Calories 308 calories, Fat 16g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 537mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

BLACK PEPPER CHICKEN THIGHS WITH MANGO, RUM AND CASHEWS

Black Pepper Chicken Thighs With Mango, Rum and Cashews image

Pairing spicy chilis and sweet mango in salsa is a classic. Here's a twist on a chicken sauté, spiked with plenty of black pepper, a little rum and mangoes folded in at the end to brighten the mix.

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 teaspoon light brown sugar
1 1/2 teaspoon black pepper
Pinch cayenne
1/4 cup olive oil
1/2 cup salted cashews
1 3/4 pound boneless, skinless chicken thighs, cut into 2-inch chunks
1 teaspoon kosher salt
1/4 cup finely chopped scallions
2 tablespoons chopped cilantro stems
3 garlic cloves, finely chopped
2 tablespoons dark rum
1 large (15-ounce) mango, cut into 1/4-inch cubes or use 2 small mangoes)
1 to 1 1/2 teaspoons cider vinegar, to taste
1/3 cup chopped fresh cilantro leaves

Steps:

In a small bowl, stir together the brown sugar, 1/2 teaspoon black pepper and cayenne. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the cashews and sugar-spice mixture to the skillet; cook, stirring, until nuts are golden, 2 to 3 minutes. Scrape nuts into a bowl.
Wipe out skillet with a paper towel. Season chicken all over with salt and remaining 1 teaspoon pepper. Return skillet to medium-high heat and add the remaining 3 tablespoons oil. Add scallions and cilantro stems; cook, stirring, for 1 minute. Add garlic and chicken. Cook, stirring occasionally, until chicken is golden and cooked through, about 12 minutes. Pour in the rum and cook, scraping up any browned bits from the bottom of the pan, until the rum evaporates, about 1 minute.
Remove pan from heat and immediately add nuts, mango, vinegar and cilantro leaves. Taste and adjust seasonings, if necessary.

Nutrition Facts : @context http, Calories 534, UnsaturatedFat 22 grams, Carbohydrate 20 grams, Fat 30 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 6 grams, Sodium 665 milligrams, Sugar 13 grams, TransFat 0 grams

HONEYED MANGO AND CHICKEN SAUTE WITH TOASTED CASHEWS

Honeyed Mango and Chicken Saute With Toasted Cashews image

Make and share this Honeyed Mango and Chicken Saute With Toasted Cashews recipe from Food.com.

Provided by scarley

Categories Low Cholesterol

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons peanut oil
2 tablespoons soy sauce
1 tablespoon honey
6 boneless skinless chicken thighs, cut into 1-inch cubes
1 cup salted cashews
3 medium garlic cloves, thinly sliced
1/4 medium yellow onion, roughly chopped (about 1/4 cup)
1 medium mango, roughly chopped (about 1 cup)
3 1/2 cups water
2 cups long-grain rice
1 tablespoon kosher salt
2 tablespoons toasted sesame oil
1/4 cup white sesame seeds

Steps:

In a large bowl or re-sealable plastic bag, mix together 2 tablespoons of the oil, the soy sauce, and the honey until well combined. Add chicken and toss to coat well. Place in refrigerator to marinate at least 30 minutes and up to 2 hours.
Meanwhile, heat a large frying pan over medium heat and add nuts. Toast nuts, shaking pan a few times, until nice toasted, about 2 minutes. Set aside to cool. (Can be made up to 3 days in advance.).
When chicken is ready, heat remaining 1 tablespoon oil in a large frying pan over medium heat. Add garlic and onion and cook until soft, about 2 minutes. Add chicken and marinade juices and cook, stirring occasionally, until chicken is browned on all sides and cooked through, about 6 minutes. Stir in mango and cashews and cook until heated through, about 1 minute. Taste and adjust seasoning, as necessary. Serve immediately over Sesame Rice.
Directions for Sesame Rice:.
Bring water to a boil. Add rice and salt and stir to combine. Reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 10 minutes. Remove from heat and let stand, covered, to finish cooking, about 5 minutes. Stir in oil and sesame seeds and serve.

Nutrition Facts : Calories 919.8, Fat 42.1, SaturatedFat 7.7, Cholesterol 85.9, Sodium 2566.7, Carbohydrate 102.3, Fiber 4.5, Sugar 14.3, Protein 35.2

Tips:

Mise en Place: Before you start cooking, prep all your ingredients and keep them within reach. This will make the cooking process smoother and more efficient.
Choose ripe, firm mangoes: Unripe mangoes will be sour and lack sweetness, while overripe mangoes will be mushy. Look for mangoes that are slightly soft to the touch and have a sweet aroma.
Don't overcrowd the pan: When sautéing the chicken and mangoes, make sure not to overcrowd the pan. This will prevent the ingredients from cooking evenly and will result in steamed chicken and mangoes instead of sautéed.
Use a high-quality honey: The honey you use will make a big difference in the flavor of the dish. Look for a honey that is thick and flavorful, such as Manuka honey or Orange Blossom honey.
Toast the cashews until golden brown: Toasting the cashews will bring out their nutty flavor and add a nice crunch to the dish. Keep an eye on the cashews while toasting, as they can burn easily.

Conclusion:

This Honeyed Mango and Chicken Sauté with Toasted Cashews is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet mangoes, savory chicken, and crunchy cashews creates a flavor profile that is sure to please everyone at the table. Plus, this dish is healthy and packed with nutrients, making it a great choice for a balanced meal.