Sunday, December 16, 2012

Stir fried chicken with mango and cashew nuts

Last spring, me and friends L, T and S organized a cooking class for our maids. It was more as an opportunity for the girls to get together and to swap recipes as we were all running out of dinner ideas. The below recipe is from friend T and has become one of my family's favourite chicken recipe. I love the mix of sweet and salt and the variety of vegetables makes it also a healthy option!

Cabbage salad from a strange angle...

Voila!

Here is the recipe!
 
1 large ripe but firm mango
3 tbsp fish sauce
1 tsp lime juice
1 tsp sugar
½ tsp salt
¼ tsp freshly ground black pepper
250 ml sunflower oil
500 g boneless chicken breast cut in 2 cm pieces
2 tsp very finely minced garlic
1 tsp very finely minced large red chili (1/4 tsp dried chili)
200 g sugar snap or snow peas
1-2 medium ripe tomato cut in 1 cm dice
70 g dry-roasted cashew nuts
Cut the mango lengthways, following the stone to remove the two “cheeks” of flesh. Cut diagonal slashes across each mango cheek, 1 cm apart, taking care not to cut through the skin. Use a spoon to ease out the mango slices.
Combine the fish sauce, lime juice, sugar, salt and pepper in a small bowl, stirring to dissolve sugar and salt.
Heat the oil in a work until very hot, then add the chicken and deep-fry in two separate batches, stirring frequently, until just cooked, 2 min. Remove with slotted spatula and drain on paper towel.
Pour out about 3 tbsp of oil from the wok. Reheat the oil and stir fry the garlic and chili over medium heat for a few seconds. Increase the heat and the snow peas and stir fry for 1 minute. Add chicken and fish sauce mixture, stirring to mix well. Then put in the mango slices, tomato and cashews. Stir for about 30 seconds until heated through, taking care not to smash the mango. Transfer to a dish and serve with steamed rice.

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