Thai Mango Chicken Stir Fry (sometimes called Thai Chicken with Mangoes) is my go-to Thai food order! Thai Chicken with Mangoes, as it usually says on menus, is the very first Thai recipe I ever made.
How to Make Thai Mango Chicken
Step #1: Heat the peanut oil in a wok or heavy-bottomed skillet over medium-high heat. Fry the cashew nuts until they just start to change color. Remove the cashews from the pan and set them on a paper towel. Step #2: Add the garlic and let cook for 30 seconds. Add the sliced chicken along with the fish sauce, brown sugar, and chili jam. Stir-fry for 1 minute, then add the bell pepper, scallions, and onion. Continue to stir-fry until the vegetables are tender-crisp, then add the mango and return the cashews to the pan. Toss well, and remove from heat. You can reheat it in a microwave or on the stove. For microwave reheating, use a covered microwave-safe dish and heat for 2-3 minutes. On the stove, reheat over medium heat in a skillet, stirring occasionally, until heated through.
