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Chicken-Mango Stir Fry

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    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.
 
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post 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?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post 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.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post 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!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post 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.
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