This Vietnamese recipe has complex flavors. The addition of juicy mango, tomato and snow peas, with just a hint of saltiness from the fish sauce makes this dish perfectly balanced. We have Wendy Hutton to thank for this delicious concotion. I have even made this dish with pork with great results.
1 large, firm mango.
3 tablespoons fish sauce
1 teaspoon lime juice
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1 cup vegetable oil
1 lb boneless chicken breast, cut in 3/4 in pieces, throughly dried
2 teaspoons very finely minced garlic
1 teaspoon very finely minced red chili
7 oz snow peas
1 medium ripe tomato, peeled and cut into 1/2 inch dice
1/2 cup dry roasted cashew nuts
Combine the fish sauce, lime juice, sugar , salt,and pepper in a small bowl stirring to dissolve sugar and salt.
Heat the oil in a wok and deep fry the chicken in two seperate batches, stirring frequently for two minutes. Remove with a slotted spoon and drain on paper towel.
Pour all but 3 tablespoonsof oil from the wok. Re-heat the oil and stir fry the garlic and chili over medium heat for a few seconds.Increase the heat ,add the snow peas and stir fry 1 minute. Add chicken and fish sauce mixture, stirring to mix well, then put in the reserved mango slices, tomato and cashews. Stir about 30 seconds just until heated through taking care not to mash the mango and tomato. Transfer to a serving dish and serve with rice.