1 tablespoon Vanilla Sugar or 1 tablespoon sugar and 1/2 teaspoon ground Vanilla Bean Powder or 1 teaspoon Rain’s Choice pure Vanilla Extract
1–1/2 teaspoons black pepper, divided
1/2 teaspoon red pepper flakes or cayenne, optional or to taste
3/4 teaspoon cinnamon
4 tablespoons coconut oil or olive oil, divided
2/3 cup salted cashews
2 pounds boneless, skinless chicken breast, thighs or a blend, cut into 2-inch chunks
1 teaspoon sea salt
1/2 cup thinly sliced scallions
2 tablespoons chopped basil stems
4 garlic cloves, minced
3 tablespoons Marsala wine
2 medium Ataulfo mangoes or 1 large Kent mango, peeled and cut into chunks
2 teaspoons cider vinegar, to taste
1/2 teaspoon Rain’s Choice pure Vanilla Extract (1 teaspoon if not using spiced vanilla sugar)
1/2 cup chopped fresh basil leaves, lightly chopped
In a small bowl, stir together the sugar (or vanilla bean powder), 1/2 teaspoon black pepper and cayenne. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the cashews and sugar-spice mixture to the skillet; cook, stirring, until nuts are golden, 2-3 minutes. Scrape nuts and spices into a bowl and add extract if substituting it for vanilla powder or vanilla sugar.
Wipe out skillet with a paper towel. Season chicken with salt and remaining 1teaspoon pepper. Return skillet to medium-high heat and add the remaining 4 tablespoons oil. Add scallions and basil stems; cook, stirring, for 1 minute. Add garlic and chicken. Reduce heat and cook, stirring occasionally, until chicken is golden and cooked through, about 12 minutes. Pour in the Marsala and cook, scraping up any browned bits from the bottom of the pan, until the wine evaporates, about 1 minute.
Remove pan from heat and immediately add nuts, mango, vinegar, vanilla and basil leaves. Taste, and adjust seasonings.