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  • 2 tablespoons olive oil or coconut oil
  • 1 green bell pepper, cored and chopped
  • 1 large carrot, peeled and chopped
  • .75 to 1 pound boneless skinless chicken breasts, chopped
  • 1 (7-ounce) packet Saffron Road Thai Mango Sauce
  • 1-1/2 cups fresh mango, chopped
  • ½ cup roasted cashews


  1. Heat the oil in a large non-stick skillet over medium-high heat. Add the carrot and bell pepper and sauté, stirring occasionally, until vegetables have softened but are still al dente, about 3 minutes.
  2. Add the chicken and cook 2 minutes, just until browned.
  3. Add the Thai Mango sauce, reduce the heat to medium-low and cover. Cook 10 to 15 minutes, or until the chicken is cooked through.
  4. Add the mango and cashews and replace the cover. Cook just until heated through, about 1 to 2 minutes.
  5. Serve Mango Cashew Chicken with steamed brown or white rice.