Honeyed Mango and Chicken Saute with Toasted Cashews

By GratefulSea

Served with Sesame Rice (recipe included within this one), this is a delicious combination of sweet and salty flavors, that remain distinct while complimenting one another. It's a feast for the eyes as well. Be sure to use **both** sesame oil and peanut oil as directed. Follow the recipe to the letter, and excellent results are guaranteed.

(Photo is my own; i.e., this is what it really looks like.)

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)
• Sesame Rice, recipe follows
• 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

Details

Servings 4
Preparation time 20mins
Cooking time 35mins
Adapted from foodnetwork.com

Preparation

Step 1

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.

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.

Yield: 4 servings

Prep Time: 2 minutes

Cook Time: 10 minutes

Ease of preparation: easy