This Thai Mango Chicken Stir Fry (sometimes called Thai Chicken with Mangoes) is my go-to Thai food order!
Today was a very “adult” day. I got up, worked out, made my breakfast, made pot stickers and photographed them (yum!), ate lunch, made Colorado sauce (double yum!), then met with my accountant. Now that I’m running the blog full time I am considered self-employed, and as such have all sorts of fun new taxes.
Sometimes it feels like being an adult is nothing but a merry-go-round of taxes, going to the dentist, retirement planning, flood insurance, blah blah blah. I just want to be on summer break and spend the entire day reading young adult novels and eating chocolate chips straight out of the bag.
Luckily, there are some awesome things about being an adult. Like eating whatever you want (diet starts tomorrow!), staying up as late as you want (unless you want to be productive the next day), and no one tells you to clean your room (except for that nagging voice in the back of your mind).
I love that I can cook whatever I want for dinner and don’t have to just eat whatever my parents decided to put on the table. My parents are good cooks, but sometimes chicken fried steak just doesn’t sound good to me. You know, like 100% of the time.
Now that I’m a grown woman and my husband will eat whatever I put in front of him, I get to make Thai food whenever I want. Which is a lot.
Thai Mango Chicken Stir Fry (or, Thai Chicken with Mangoes as it usually says on menus) is the very first Thai recipe I ever attempted. That was probably 5 or 6 years ago now, but my family still asks me to make it for them again. I figured it was time to put up the recipe so they can just make it themselves! I’m a food blogger, not a private chef, okay?
Alright, a few notes about this recipe:
- Don’t make it in a non-stick pan. A stainless steel wok would be good. Cast Iron works beautifully, too. I used my favorite cast iron skillet*, which has a permanent place of honor on my stove-top (seriously, it lives there… I never found a place for it elsewhere in the kitchen).
- You really need the Thai Chili Jam (Nam Prik Pao). I know it sounds scary and you don’t know what it is, but if you love Thai food your taste buds will instantly recognize this stuff as the magical ingredient your home cooked Thai food is missing. Buy it online or at any Asian food store.
- Use fresh mango. Don’t make the same mistake I did the first time around and try to use frozen. It just doesn’t work. Try to find champagne mangoes, but if all you can find are the big red-green-yellow ones, you’ll be just fine.
Okay, I know you’re itching for the recipe so I’ll shut up and let you have it.
Here’s Your Recipe!
The Wanderlust Kitchen
15 minPrep Time
15 minCook Time
30 minTotal Time
- 2 Tablespoons peanut oil
- 1/2 cup raw cashews
- 1 pound boneless, skinless chicken breast, sliced thin
- 2 cloves garlic, chopped
- 2 Tablespoons fish sauce
- 1 teaspoon brown sugar
- 1 heaping Tablespoon Thai chili jam (nam prik pao)
- 1 small red bell pepper, roughly chopped
- 2 scallions, sliced into big pieces
- 1 small yellow onion, chopped
- 1 cup diced mango
- 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 from pan and set on paper towel.
- 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 vegetables are tender-crisp, then add the mango and return the cashews to the pan. Toss well, and remove from heat.
- Serve with jasmine rice.