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Ingredients

• 2 tablespoons plus 1 teaspoon fish sauce (see Note)
• 2 tablespoons lime juice
• 1 1/2 teaspoons cornstarch
• 1-2 teaspoons brown sugar
• 4 teaspoons canola oil, divided
• 1 pound chicken tenders, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 1-2 fresh small red or green chile peppers, stemmed and sliced, or 1/2-3/4 teaspoon crushed red pepper
• 4 cups bite-size broccoli florets
• 1/4 cup water
• 2 mangoes, peeled and sliced
• 1 bunch scallions, cut into 1-inch pieces
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh basil, preferably Thai
• 1/4 cup chopped fresh mint
• 1 lime, cut into 6 wedges (optional)

Description

Both Ripe And Underripe Mango Work Well In This Chicken And Vegetable Stir-fry. If The Mangoes You Have Are Less Ripe, Use 2 Teaspoons Brown Sugar. If They’re Ripe And Sweet, Just Use 1 Teaspoon Or Omit The Brown Sugar Altogether.

Eating Well