STIR-FRIED CHICKEN WITH MANGO AND CASHEWS (ga xao hot dieu)

Yield: 4 servings
Source: "Green Mangoes and Lemon Grass" by Wendy Hutton
Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=160

INGREDIENTS

- 1 large ripe but firm mango (about 7 ounces flesh after slicing)
- 3 tablespoons fish sauce
- 1 teaspoon lime juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup vegetable oil
- 1 pound boneless chicken breast,
cut in 3/4 inch pieces, dried with paper towel
- 2 teaspoons very finely minced garlic
- 1 teaspoon very finely minced large red chili
- 7 ounces sugar snap or snow peas, tips, tails,
and strings removed (halved diagonally if large)
- 1 medium ripe tomato, peeled and cut in 1/2 inch dice
- 1/2 cup dry-roasted cashew nuts

DIRECTIONS

Using a sharp-pointed knife, cut the mango lengthways, following
the stone to remove the two "cheeks" of flesh. Cut diagonal slashes
across each mango cheek, 1/2 inch apart, taking care not to cut
right through the skin. Use a spoon to ease out the mango slices.

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 until very hot, then add the chicken
and deep-fry in two separate batches, stirring frequently,
until just cooked, 2 minutes. Remove with slotted spatula
and drain on paper towel.

Pour out all but 3 tablespoons of 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 for about 30 seconds until heated
through, taking care not to smash the mango. Transfer to a
dish and serve with steamed white rice.