Mango Chicken

I don't make this meal nearly enough, but mostly because I don't always have access to good mangoes. This dish is real quick and easy, but a woody, less-than-ripe mango can really kill it.

Mango Chicken
Adapted from Green Mangoes and Lemon Grass

1 large ripe but firm mango
3 tbsps. fish sauce
1 tsp. lime juice
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. ground black pepper
1 cup vegetable oil (this always seems like a lot, I use 1/4 cup peanut oil)
1 lb. boneless chicken breast, cut into 3/4" pieces
2 tsps. minced garlic
1 tsp. minced red chili (I use dried ancho)
3 to 4 scallions, cut into 1/2" inch pieces (reserve green tops)
7 oz. sugar snap or snow peas
1 medium tomato, peeled and diced into 1/2" pieces (optional - I'm not a fan)
1/2 cup roasted cashew nuts


- Start the rice (if you're planning to serve with white rice).
- Cut the mango lengthwise into 1/2" pieces, taking care not to cut through the skin, and spoon out mango pieces.
- Combine fish sauce, lime juice, sugar, salt, and pepper in a small bowl, stirring to dissolve salt and sugar.
- Prep all other ingredients before you start cooking.
- Heat oil in wok and add chicken. Medium stirfry until cooked through. Remove with a slotted spatula and set aside.
- Pour most of the oil out. Set over low heat and stirfry garlic, white part of scallions, and chili for a few seconds.
- Increase heat to medium. Add snowpeas and stirfry about 1 min.
- Add chicken and fish sauce mixture. Stir well to combine.
- Add mango, tomato (if using), scallion tops, and cashews. Stir for about 30 seconds until heated through, then serve over white rice.