Ever since we discovered that the hubby isn’t actually allergic to the fruit of the mango, it’s time to catch up on all that mango-deliciousness that we have been missing out on for years. Our supermarket has a mango display before you even get into the store now, and I think they were calling to my husband. I looked over at the fruit basket this morning and asked him if he had a plan for the mangoes that he was compelled to buy. He didn’t. I had no clue how to work them into a paleo meal since I never actually cooked with mango before last week, but I threw together this dish with hopes that it would turn out well. It did!
2 small chicken breasts – cut into strips
2 Tbsp. coconut oil
1 onion – thinly sliced
2 cloves garlic – minced
1 jalapeño – seeds removed and finely chopped
1 mango – peeled and diced
1 red pepper – thinly sliced
1 yellow pepper – thinly sliced
1 orange pepper – thinly sliced
1/2 cup cashews
Salt & pepper to taste
1. In a large frying pan, brown the chicken strips over high heat. Transfer chicken to a bowl and set aside.
2. Return pan to heat and melt the coconut oil. Add garlic, onions, and jalapeño and cook for two minutes.
3. Add peppers and cook while frequently stirring for 5 minutes. Stir in mango, cashews, and chicken. Season with salt and pepper to your liking, cover, reduce heat to low, and simmer for 2 minutes.