I know, I know, I'm on a Thai Food kick right now. But can you blame me? Thai food kicks butt. I have always adored the balance of sweet, salty, sour and spicy. This dish does exactly that with the fish sauce, chili, mango and cashews. Make it vegan by using tofu instead of chicken, if you wish, and subbing out the fish sauce for plum vinegar (or coconut vinegar).
Thai Mango Cashew Chicken
1 lb ground chicken or chicken thighs, cut into bite sized pieces (or 1lb extra firm tofu)
2-3 cloves garlic, minced
3-4 tbls finely chopped fresh ginger
2 tbls fish sauce (or plum vinegar)
crushed red chili flakes, to taste
I can light coconut milk
2 cups frozen or fresh mango chunks
1 bunch broccoli, cut into florets (lightly steamed, if desired)
2 cups snow peas, trimmed
2 sweet bell peppers, sliced
1 bunch green onions, sliced
1/2 cup chopped roasted, salted cashews
1.5 cups brown jasmine rice
Place rice and 3 cups water in a large pot. Bring to bowl and turn heat down. Simmer until water is absorbed and rice is fluffy. Brown chicken in large skillet or wok and then transfer to a bowl and set aside. Whisk together ingredients for sauce in a small bowl. Add mango and veggies to the wok, along with sauce and stir-fry until veggies are tender. Add chicken (or tofu) and cashews. Serve over brown jasmine rice, or as I did, add rice right into wok or skillet before serving so it soaks up all the flavours. Serves 4.