Thai Chicken & Mango Stir Fry

This is a nice little stir fry that doesn't require much planning and tastes delicious. Both ripe and underripe mango work well. If the mangoes you have are less ripe though, use 2 teaspoons brown sugar. If they’re ripe and sweet, just use 1 teaspoon or omit the brown sugar altogether.  The fresh herbs are really what make this great dish (if you don't have them though, don't worry - it'll still taste great). A little note that if you anticipate having left overs - I'd recommend setting those portions aside before adding your fresh herbs and then adding the herbs the following day. That way you won't lose the intense flavour of the fresh herbs and your dish will reheat much better.  Also - a word to the wise: do not add the mango until the very, very end - otherwise it will just disappear into the dish. Bon appétit!

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
2 cups of red/green pepper, or broccoli, or maybe some nice snow peas
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
sprig of chopped fresh mint
1 lime, cut into 6 wedges

+ rice, vermicelli, naan or whatever you like to serve your stirfry with...

Directions:
1. Combine fish sauce, lime juice, cornstarch and brown sugar to taste in a small bowl.

2. Heat 2 tbs. oil in a wok or large skillet over high heat. Add chicken; cook, stirring, until just cooked through, 5 to 7 minutes. Transfer to a plate.

3. Add the remaining 2 tsp. oil, garlic, ginger and chiles (or crushed red pepper) to the pan. Cook, stirring, until fragrant, about a minute. Add veggies and water; cook, stirring, until beginning to soften, about 2 minutes. Add the reserved sauce and chicken; cook, stirring, until the sauce is thickened and the chicken is heated through, about 1 minute. Add mangoes and scallions; cook, stirring, for 30 seconds. Stir in cilantro, basil and mint. Serve with lime wedges!