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2 tomatoes
1 ripe but firm large mango, or 425-g can mango slices in syrup
250-g snow peas
3 skinless, boneless chicken breasts
1/2 cup whole almonds, skin on
3 garlic cloves, or 2 tsp bottled chopped garlic
2 tbsp fish sauce
2 tbsp fresh lime juice
1 tbsp granulated sugar
1/2 to 1 tsp hot red-chili flakes
olive oil
1/3 cup coarsely chopped fresh cilantro, or basil leaves
Coarsely chop tomatoes. Peel mango. Slice fruit from stone in long thick pieces, then cut into strips about 1/2 inch (1 cm) thick. Remove string from snow peas. Snap ends, then pull -- string should easily come off. Slice chicken into thin strips the same size as mango pieces.
Place almonds in a large frying pan over medium heat. Stir often until toasted, 4 to 5 minutes. Remove to a plate. Meanwhile, mince garlic and place in a small bowl. Stir in fish sauce, lime juice, sugar and 1/2 tsp (2 mL) chili flakes. Increase heat to medium-high. Return pan to burner and lightly coat with oil. Add chicken and stir-fry until golden, 3 to 4 minutes. Add tomatoes and mango. Stir until tomatoes start to soften, 3 to 4 minutes. Stir in snow peas and garlic. Stir often until snow peas are tender-crisp, 2 minutes. Remove from heat. Sprinkle with almonds and coriander. Add remaining chili flakes, if desired.
Calories 341, Protein 29.8g, Carbohydrates 25.6g, Fat 14.6g, Fibre 5.7g, Sodium 761mg.
Stir-fries are a smart way to get dinner on the table without heating up the kitchen. And summer means ripe mangoes are available at fab prices. Snow peas and whole nuts add a special crunch.