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Thai Mango Chicken Stir Fry Recipe


2 Tablespoons peanut oil
½ cup raw cashews
1 pound boneless, skinless chicken breast, sliced thin
2 cloves garlic, chopped
2 Tablespoons fish sauce
1 teaspoon brown sugar
1 heaping Tablespoon Thai chili jam (nam prik pao)
1 small red bell pepper, roughly chopped
2 scallions, sliced into big pieces
1 small yellow onion, chopped
1 cup diced mango


1. Heat the peanut oil in a wok or heavy bottomed skillet over medium-high heat. Fry the cashew nuts until they just start to change color. Remove from pan and set on paper towel.

2. Add the garlic and let cook for 30 seconds. Add the sliced chicken along with the fish sauce, brown sugar, and chili jam. Stir-fry for 1 minute, then add the bell pepper, scallions, and onion. 

3. Continue to stir-fry until vegetables are tender-crisp, then add the mango and return the cashews to the pan. Toss well, and remove from heat.

4. Serve with jasmine rice.

Thai Mango Chicken Stir Fry Recipe Thai Mango Chicken Stir Fry Recipe Reviewed by Niña on 8:19 AM Rating: 5

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