Young Mango Chicken

Young Mango Chicken

adapted from "Simply Thai Cooking" by Wandee Young & Byron Ayanoglu

2 skinless, boneless chicken breasts (I use two from a costco pack - they should be 1lb or less total)
1 large not-quite-ripe, Mango (rock hard = sour, just a little give in it is perfect - sour & sweet)
4 Tbsp Vegetable oil
1 tsp chopped garlic
4 Tbsp water
2 Tbsp Soy sauce
1 tsp sugar
2 Tbsp Chili Paste (this part is key to the flavor. I use "Ground Chili & garlic in oil" from an asian market. Not sure if this is what the author intended, but it is delicious, and quite spicy. A thai chili paste from the grocery store will be milder usually.)
2 Tbsp lime juice
1/2 medium red pepper cut into 1/4" strips
1/3 cup roasted unsalted cashews
fresh cilantro
rice

Prepare bowls that will be ready to dump into wok as you cook.
Bowl #1 (small): Lime juice & chili paste
Bowl #2 (small): Sugar & Soy Sauce
Bowl #3 (medium): Peel & slice mango into 1/4" strips. Add bell pepper slices to bowl
Bowl #4 (medium): Slice chicken into 1/4" strips, add water to bowl with chicken

Lastly, chop up the garlic & cilantro and leave them on the cutting board.

Heat oil in a wok or lg frying pan on high heat until it is about to smoke. Add garlic & stir-fry for 15 seconds or until it just barely starts to brown. Immediately dump in the chicken bowl (Bowl #4). Stirfry 1-2 minutes until the exterior is white, but still pink on the inside.

Dump in bowl #2, (make sure you get the sugar out of the bottom) and stir-fry for 1 minute. Dump in bowl #1 and stir-fry for 1 minute. Dump in Bowl #3 and stir-fry for one minute. Finally, add cashews & stirfry for one more minute.

Remove from heat, top with cilantro leaves and serve immediately, accompanied by steamed rice.