pimping the network: mango chicken with cashews

To be fair, sometimes I really am simply a viewer, and I don't just plug shows because my boss forces me to. Okay, she's never forced me to plug a show, although she does pimp me out on Facebook. But yes, this is another "Ask Aida" recipe, and it's easy and tasty. The only criticism from J-Cat on this dish was that it could use even more mango, but that might be due to the fact that the mango was less sweet than I would have liked. The cashews add great textural variety and the honey adds just a touch of sweetness. Aida's recipe calls for a simple sesame rice on the side, but I'm a bit of a purist when it comes to rice with stir-fries, so I just served with plain jasmine rice and sprinkle the whole dish with sesame seeds. Recipe after the jump:

HONEYED MANGO AND CHICKEN SAUTE WITH CASHEWS
Adapted from Ask Aida on the Food Network

3 tablespoons peanut oil
2 tablespoons soy sauce
1 tablespoon honey
1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
1 cup salted cashews
3 medium garlic cloves, thinly sliced
1 small yellow onion, diced (about 1/2 cup)
1 medium mango, peeled and diced (about 1 cup)
1 tbsp toasted sesame seeds

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 with all 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. Sprinkle with sesame seeds and serve over steamed rice.