1 1/2lb.chicken breast tenderloins (breast will work as well)cut into bitesized pieces (or desired protein)
1/2small red onionjulienned
crushed peanuts and fresh cilantro for serving
2/3cpeanut butternatural, creamy
1/4csoy sauce/tamaritamari for gluten free
1 - 2garlic cloveminced
1/4 - 1/2tspcrushed red pepper
1Tmaple syrup or honey
1/3 - 1/2cwaterdepending on desired thickness
In a blender, combine 1/2 mango for the sauce and 1-2 tablespoon water. Blend on high until smooth. Add all other ingredients for the sauce and into the blender and blend until smooth, adding water slowly to get desired thickness. I like mine pretty thick.
Heat 1 tablespoon desired cooking oil over medium-high heat in skillet.
Add in chicken and cook, stirring frequently until cooked through and there is no pink.
Remove chicken from skillet and set aside for later.
Add more oil if needed, and add onion. Cook until translucent.
Add in broccoli and cook until tender.
Add chicken and mango into the skillet. Cook until mango starts to very lightly brown.
Turn heat to low and add desired amount of sauce to the chicken and veggies and stir to coat well.
Allow to simmer for about 5 minutes.
Pour over your favorite rice and garnish with chopped peanuts and fresh cilantro.
I also like to add a diced red pepper to this recipe sometimes.