Mangoes are well and truly in season. They are absolutely my favourite fruit, along with the people in Mt Isa that I miss I also miss the 2 mango trees that grew in our yard. We have been enjoying lots of mangos this year, it would appear that the season has been pretty good for the growers. Likewise stone fruit is around in abundance already and much cheaper than I am used to 3 weeks before Christmas, $5/kg for cherries in early December…unheard of!
My Nana lived in Darwin for many years and one of her signature dishes was mango chicken. I wanted to take the mango+chicken concept and twist it into a stirfry. It was yummy, and perfectly summery. Hope you enjoy!
Chicken and Mango Stirfry with Rice Noodles, Serves 6
Ingredients
500g chicken breast, trimmed and cut into strips
2 firm, ripe mangos, peeled and flesh cut into long slices
1 red capsicum, sliced
200g snow peas, topped and tailed
1 tin baby corn, drained
375g dried rice noodles
½ cup sweet chilli sauce
2 tsp fish sauce
1/3 cup peanuts or cashews, crushed
½ bunch coriander, washed well and chopped discarding roots
2 limes, cut into wedges to serve
Method
Turn on water to boil for the noodles
Heat 1 Tbs vegetable oil in a wok and stirfry chicken until cooked through then remove from wok and set aside
Prepare noodles according to directions on the packet and drain
Stirfry capsicum, as it starts to soften add corn and snow peas.
You want all the veg cooked so they don’t taste raw but still retaining plenty of crunch.
Add chicken back into the wok together with the noodles.
Toss to combine.
Add sweet chilli sauce, fish sauce, peanuts, coriander and mango and gently toss to combine/
Serve to bowls and finish with lime wedges to squeeze over.
Tatum xx
