1-2 fresh small red or green chile peppers, stemmed and sliced (or 1/2-3/4 tsp crushed red pepper)
4 cups bite-size broccoli florets
1/4 cup water
2 mangoes, peeled and sliced
1 bunch scallions, cut into 1 inch pieces
1/4 cup chopped cilantro
1/4 cup chopped basil, preferably Thai
1/4 cup chopped fresh mint
1 lime, cut into 6 wedges (optional)
Instructions
Combine fish sauce, lime juice, cornstarch and brown sugar to taste in a small bowl.
Heat 2 tsps oil in a large skillet (or wok) over high heat. Add chicken; cook, stirring, until just cooked through 5-7 minutes. Transfer to plate.
Add the remaining 2 tsp oil , garlic, ginger, and chiles (or crushed red pepper) to the pan. Cook, stirring, until fragrant, about 15 seconds. Add broccoli and water; cook, stirring, for 1 minute. Add the reserved sauce and chicken; cook, stirring, until the sauce is thickened and the chicken is heated through, about 1 minute. Stir in cilantro, basil and mint. Serve with lime wedge.
Originally Submitted
3/13/2011
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