1 tablespoon coconut oil or olive oil, divided
1 pound boneless skinless chicken breast, diced into bite-sized pieces
1 clove garlic
1 red onion, diced
8 ounce snap or snow peas (or sub chopped broccoli)
1 red bell pepper, sliced
1 large ripe mango, diced
Optional: Cashews and Cilantro, to garnish
2 tablespoons gluten free soy sauce or coconut aminos
2 tablespoon cashew butter (or peanut butter)
2 cloves garlic, minced
1/2 tablespoon freshly grated ginger
1 teaspoon honey
1 tablespoon warm water, to thin
1 teaspoon red pepper flakes
½ teaspoon tapioca flour, arrowroot flour or cornstarch


1.First prepare your stir fry sauce: In a medium bowl, whisk together the soy sauce, cashew butter, garlic, ginger, honey, warm water, red pepper flakes and tapioca flour. Set aside.
2.Now you’re ready to cook your stir fry: Add coconut oil to a large wok or pot and place over medium high heat. Once oil is hot, add chicken and generously sprinkle with salt and pepper. Cook chicken for 5-6 minutes or until fully cooked and no longer pink. Once chicken is cooked, transfer to a bowl.
3.Add in the other ½ tablespoon of coconut oil to the skillet and reduce heat to medium. Add minced garlic and cook for 30 seconds or until fragrant, then chopped red onion, snap peas and red bell pepper. Stir-fry for 5 minutes or until onions cook down and bell pepper becomes a little tender. Reduce heat to low, add in chicken, mango and your sauce, gently stirring to coat veggies and cook for another few minutes.
4.Serves 4; I love serving this meal with brown rice or quinoa for a full meal.

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