1 cup / 250 ml Dainty Jasmine rice
1 Tbsp / 15 ml fresh ginger grated fine
1 garlic clove, minced
1 small red chili, seeded and chopped fine
6 Boneless, skinless chicken thighs, sliced into thin strips
1 small onion, peeled, and sliced thin
1 red bell pepper, seeded and cut into thin strips
4 scallions, trimmed and sliced thin
1 ½ cups / 375 ml snow peas (mange-tout) trimmed and cut in half
1 small tin of baby corn cobs, drained, rinsed, and cut in half
1 large ripe mango, peeled, pitted, and cut into thin strips
2 Tbsp / 30 ml canola oil
3 Tbsp / 45 ml Thai fish sauce
1 ½ Tbsp / oyster sauce
1 ½ Tbsp / 7 ml sugar
Salt & freshly ground pepper
2 Tbsp / 30 ml fresh cilantro, chopped
2 Tbsp / 30 ml roasted peanuts, chopped fine
1 lime, cut into wedges
1 lime, en quartiers
Prepare Jasmine rice according to package directions, while rice is cooking, prepare the ingredients for the stir-fry.
In a medium size bowl, mix ginger, garlic, chili, and chicken. Allow to marinate for 5 minutes.
In a small bowl whisk together the fish sauce, oyster sauce, and sugar until the sugar is dissolved. Set aside.
Heat the oil in a large frying pan or wok on high heat.
Add the chicken and stir-fry until strips are slightly browned and cooked through, about 3-4 minutes.
Add the onion and bell pepper and stir-fry 2 minutes.
Add the scallions and snow peas and stir-fry for 1 minute.
Add the mango and the sauce.
Stir once to coat everything. Once the sauce comes to a simmer, remove from the heat.
Serve Jasmine rice with the stir-fry on top & garnish with cilantro, chopped peanuts and a wedge of lime.