Toasted almonds with mango chicken

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20 min


4 servings

* PLUS Cooking time: 12 minutes


  • 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.

Nutrition (per serving)

  • Calories
  • 341,
  • Protein
  • 29.8 g,
  • Carbohydrates
  • 25.6 g,
  • Fat
  • 14.6 g,
  • Fibre
  • 5.7 g,
  • Sodium
  • 761 mg.

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.