Thai Chicken & Mango Stirfry

Another great recipe from Stephanie, and a fantastic way to use up some of our frozen mangos from last season ... especially since we will have hundreds of pounds of them in a few weeks!!

Modifications made:  added sesame seeds to the flour dredge, used Patak's Korma Cooking Sauce instead of the red thai curry paste & coconut milk (I didn't want to drive up the Rodney Bay to get the curry paste and I thought I had some coconut milk at home but didn't), and I didn't include the soy as we have a guest who is allergic.

Thai Chicken and Mango Stir-Fry

1 cup frozen mango cubes 250 mL
1 cup coconut milk 250 mL
1⁄2 cup chicken broth 125 mL
1 tbsp freshly squeezed lime juice 15 mL
2 tsp soy sauce 10 mL
1 tsp packed brown sugar 5 mL
1 tbsp vegetable oil 15 mL
4 boneless skinless chicken breasts, cut into bite-size pieces
2 green onions, chopped
1 red bell pepper, thinly sliced
4 tsp Thai red curry paste 10 mL
1 cup snow peas 250 mL
2 tsp cornstarch 10 mL
2 tsp water 10 mL
2 tbsp chopped fresh cilantro 25 mL

In a large bowl, combine mango, coconut milk, chicken broth, lime juice, soy sauce and brown sugar; set aside. In a large skillet or wok, heat oil over medium heat. Dredge chicken in flour, s&p, then Lightly brown chicken and, using a slotted spoon, transfer to a plate. Add green onions, red pepper and curry paste to oil remaining in skillet and sauté for 1 minute. Return chicken to pan. Add mango mixture, reduce heat and simmer for 3 to 5 minutes or until chicken is no longer pink inside. Add snow peas and simmer for 1 minute. Dissolve cornstarch in water and add to pan. Simmer, stirring, for 1 minute or until thickened. Serve sprinkled with cilantro. Serves 4.