Young Mango Chicken


"Pad Kai Mamuang Sood is a spicy, sweet and sour concotion of yumminess. Enjoy!"
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20 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Slice the chicken into strips that are 1/4 inch thick.
  2. Peel mango and slice into 1/4 inch strips. Reserve.
  3. Heat oil in wok on high heat, until it is just about to smoke. Add garlic and onions and stir-fry 30 seconds. Add reserved chicken and water and stir-fry about 2 minutes until chicken is springy. Add soya and sugar and stir-fry for 1 minute. Add chili paste and lime juice, stir-fry for 1 minute. Add cashews and stir-fry for a final minute.
  4. Transfer to a serving dish and serve with steamed rice.


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