In a small bowl, stir together the soy sauce, orange zest, maple syrup, peanut butter, and chili sauce until well combined (note: it’s okay if the peanut butter doesn’t incorporate all the way). Set aside.
Add olive oil to a large wok or sauté pan and heat to medium-high.
Add the onion and sauté until it begins to turn translucent, about 4 minutes.
Add the bell pepper and garlic and sauté another 3 minutes
Add the chopped raw chicken and cook for 5 minutes.
Increase the heat to medium high and add the soy sauce and continue cooking, stirring frequently, allowing the mixture to boil about 3 minutes.
Remove from heat and add the chopped mango and cashews.
Serve the cashew chicken over a long-grained rice such as volcano, or brown basmati rice. Serve with a side of greens. We’d suggest one of the leafy greens that came in your box of good this week.
Recipe adapted from theroastedroot.net