Honeyed Mango and Chicken Saute with Toasted Cashews

  • Recipe courtesy of Aida Mollenkamp
Total Time:
50 min
5 min
Inactive Prep:
30 min
15 min
4 servings


  • 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
  • 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
    • Directions

      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