30-Minute Paleo Mango Cashew Chicken Skillet
Quick weeknight paleo chicken stir-fry with bright tropical mango, creamy cashews, and citrus-forward sauce made from coconut aminos and orange zest. Vegetables soften into the sauce while chicken cooks through in one skillet. Serve over cauliflower rice for a grain-free, dairy-free meal that delivers sweet, spicy, and savory in under 30 minutes. This version emphasizes whole food paleo compliance with no added sugar beyond maple syrup, and cashews provide richness typically found in soy-based stir-fries.
Ingredients
- ⅓ cup coconut aminos
- 1 orange, zested
- 1 Tbsp pure maple syrup
- 1 Tbsp unsweetened creamy almond butter
- 1 tsp sriracha(optional)
- 2 Tbsp avocado oil
- 1 cup yellow onion, chopped
- 1 large carrot, chopped
- 1 green or red bell pepper, chopped
- 4 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, chopped
- 1 ½ cups fresh mango, chopped
- 1 cup raw cashews
Instructions
- 1
Whisk together coconut aminos, orange zest, maple syrup, almond butter, and sriracha in a small bowl.
- 2
Heat avocado oil in a large skillet over medium-high heat.
- 3
Add onion and sauté, stirring occasionally, until translucent.
- 4
Stir in carrot, bell pepper, and garlic; sauté until softened.
- 5
Add chopped chicken and cook, stirring occasionally.
- 6
Pour sauce into skillet and bring to a gentle boil, stirring frequently.
- 7
Reduce heat to medium-low, cover, and simmer until chicken is cooked through.
- 8
Stir in mango and cashews; cook until heated through.
- 9
Serve over cauliflower rice.
Tips
Toast cashews in a dry pan for 2-3 minutes before adding to deepen their flavor and add textural contrast to the sauce.
Prep all vegetables before cooking since the entire dish cooks in 30 minutes; have chicken chopped and sauce mixed to move quickly.
Good to Know
Refrigerate in an airtight container up to 3 days. Reheat gently on stovetop over medium heat; add splash of water if sauce reduces too much.
Prep vegetables and make sauce up to 8 hours ahead. Keep chicken separate and chop just before cooking to prevent oxidation.
Over cauliflower rice, regular white rice, or roasted sweet potato. Pair with a crisp white wine or sparkling coconut water.
Common Mistakes
Don't skip coating the skillet adequately with oil to prevent chicken from sticking during the sear.
Don't add mango and cashews before chicken is fully cooked; they need only brief heating.
Don't rush the vegetable softening step; 3 minutes ensures even cooking before protein is added.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen mango?
Yes, thaw and drain excess liquid first to prevent watering down the sauce. Add near the end as stated in recipe.
What if I don't have sriracha?
Use red pepper flakes, hot sauce, or cayenne powder to taste. Start with 1/4 tsp and adjust upward.
How long does this keep refrigerated?
Up to 3 days in an airtight container. Reheat on stovetop; cashews may soften slightly but sauce will remain flavorful.