Thai Chicken Mango Stir-Fry rice recipe

Ingredients

• 1 cup/ 250mL Dainty Jasmine rice
• 1 Tbsp/ 15mL Fresh Ginger, grated
• 1 Garlic Clove, minced
• 1 small Red Chili, seeded & chopped fine
• 6 Boneless, Skinless Chicken Thighs, sliced into thin strips
• 1 small Onion, peeled & sliced thin
• 1 Red Bell Pepper, seeded & cut into thin strips
• 4 Scallions, trimmed & sliced thin
• 1 ½ cups/ 375mL Snow Peas (mange-tout), trimmed & cut in half
• 1 small Tin of Baby Corn Cobs, drained, rinsed, & cut in half
• 1 large Ripe Mango, peeled, pitted, & cut into thin strips
• 2 Tbsp/ 30mL Canola Oil
• 3 Tbsp/ 45mL Thai Fish Sauce
• 1 ½ Tbsp/ 20mL Oyster Sauce
• 1 ½ Tbsp / 20mL Sugar
• Salt & Freshly Ground Pepper
• 2 Tbsp / 35mL Fresh Cilantro, chopped
• 2 Tbsp / 30 ml Roasted Peanuts, chopped fine
• 1 Lime, cut into wedges