Chicken-Mango Stir Fry

Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic

   How many remember the old joke: Why did the moron slice onions off the bridge? He wanted to see the river kwai.

This is another recipe from Linda Stephen's Complete Book of Thai Cooking. It's her take of a dish---one of several served---in an open-air restaurant overlooking the river of that name. Thus the recipe title. 

She notes, btw, that it can be made with shrimp instead of the chicken, and we'll probably try it that way next time. But it's pretty good made with chicken.

River Kwai Chicken and Mango Stri-fry

1 lb boneless, skinless chicken thighs, cut in 3/4" pieces
2 garlic cloves, chopped
2 tsp chopped fresh gingerroot
1/2 tsp chopped fresh red chilies
2 tbls fish sauce
2 tbls oyster sauce
1 tsp sesame oil
2 tbls vegetable oil
1 onion, thinly sliced
1 red bell pepper, seeded and cut in thin strips
1 1/2 cups snow peas, trimmed
1/2 cup corn kernels*
4 green onions, sliced
2 mangoes, peeled and cut in 1 inch pieces

In a bowl, combine chicken, garlic, ginger and chilies.

In another small bowl or measuring cup, combine fish sauce, oyster sauce, and sesame oil.

Heat a wok or large skillet over medium-high heat and add vegetable oil. Add chicken mixture and stir-fry for 3 minutes or until chicken is almost cooked.

Add onion and red pepper and cook for 2 minutes, or until vegetables are tender. Add snow peas and corn and cook for 1 minute.

Add reserved sauce mixture, green onions, and mangoes and toss to combine. 

Ms Stephen suggests this be served with fried rice, but we used plain rice instead.

*Because Friend Wife's system won't tolerate whole corn we left this out. 

Author	Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic
HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Topic: Chicken-Mango Stir Fry Posted: 11 May 2012 at 04:28
	How many remember the old joke: Why did the moron slice onions off the bridge? He wanted to see the river kwai. This is another recipe from Linda Stephen's Complete Book of Thai Cooking. It's her take of a dish---one of several served---in an open-air restaurant overlooking the river of that name. Thus the recipe title. She notes, btw, that it can be made with shrimp instead of the chicken, and we'll probably try it that way next time. But it's pretty good made with chicken. River Kwai Chicken and Mango Stri-fry 1 lb boneless, skinless chicken thighs, cut in 3/4" pieces 2 garlic cloves, chopped 2 tsp chopped fresh gingerroot 1/2 tsp chopped fresh red chilies 2 tbls fish sauce 2 tbls oyster sauce 1 tsp sesame oil 2 tbls vegetable oil 1 onion, thinly sliced 1 red bell pepper, seeded and cut in thin strips 1 1/2 cups snow peas, trimmed 1/2 cup corn kernels* 4 green onions, sliced 2 mangoes, peeled and cut in 1 inch pieces In a bowl, combine chicken, garlic, ginger and chilies. In another small bowl or measuring cup, combine fish sauce, oyster sauce, and sesame oil. Heat a wok or large skillet over medium-high heat and add vegetable oil. Add chicken mixture and stir-fry for 3 minutes or until chicken is almost cooked. Add onion and red pepper and cook for 2 minutes, or until vegetables are tender. Add snow peas and corn and cook for 1 minute. Add reserved sauce mixture, green onions, and mangoes and toss to combine. Ms Stephen suggests this be served with fried rice, but we used plain rice instead. *Because Friend Wife's system won't tolerate whole corn we left this out.

Sponsored Links

pitrow Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1087	Post Options Post Reply Quote pitrow Report Post Thanks(0) Quote Reply Posted: 11 May 2012 at 10:17
	Dang that sounds pretty good. I love mango, so I'm going to have to give this a try! How is it on the spice level?

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 11 May 2012 at 17:09
	Not bad at all, Mike. The amount called for is basically one Thai chili, minced. Even friend wife can handle it, and she doesn't do heat. For myself, it could stand a little kicking up.

Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 12 May 2012 at 02:45
	Sure does sound like a winner! I believe when I try it it will be with the shrimp as well.
	Go ahead...play with your food!

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 12 May 2012 at 03:56
	Yeah, it does sound good as a shrimp dish. Next time for sure! One thing to keep in mind: While I was prepping the mango it looked like too much, given the volume of the other ingredients. But it actually worked out perfectly.