Thai Chili Mango Salad with Ginger Cashew Chicken

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For The Salad:

For The Ginger Cashew Chicken:

  • 2 lb of chicken thighs, cubed
  • 1/4 cup of flour
  • 2 Tablespoons of olive oil
  • 1/3 Cups of soy sauce
  • Juice from one lime
  • 2 Teaspoons of sesame oil
  • 2 Tablespoons Honey
  • 2 teaspoons Sriracha
  • 2 cloves Garlic, minced
  • 1-inch piece Fresh Ginger, peeled & minced


1. Toss chicken cubes with flour and set aside.

2. In a small bowl whisk together soy sauce, lime juice, sesame oil, honey, sriracha, garlic, and ginger and set aside.

3. Heat a medium cast-iron skillet with olive oil and add coated chicken. Cook for 5-6 minutes or until golden brown on all sides. Add in the sauce and cook on medium-low for another 2-3 minutes or until the sauce has thickened and chicken is cooked through. Toss chicken with cashews and serve.

4. Top and prepare Thai Chili Mango Salad with cucumber wheels, cilantro, lime wedges, and ginger cashew chicken.

Recipe courtesy of  The College Housewife.