Mango chicken with rice noodles

 .75 lb thin sliced chicken

2 tsp brown sugar

1/2 tsp fish sauce

2tsp soy

Sliver of ginger

1 crushed garlic clove

Marinate the chicken in above sauce for at least an hour 

3 scallions chopped

2 crushed garlic cloves

1/4 cup chopped cilantro

Several leaves chopped Thai basil

I mango, ripe, diced

1/2 cup julienned carrots

1/2 cup shelled edamame

1 cup sliced shiitake 

1 T peanut butter or tahini 

1/2 cup mirin sweet rice wine

2T rice wine vinegar

2 T. Soy

1T fish sauce

1 T. Banana sauce

1 cup crushed cashews

Pack of rice vermicelli 

Add garlic, chives cilantro and basil to oil in a hot wok for 60 seconds. Add chicken and sear until browned. Remove chicken. 

Add carrots, shiitakes, edamame. Add mirin, vinegar, fish sauce, soy, and banana sauce and simmer. Add 1 T peanut butter.

Rice vermicelli should be flash boiled for 60 seconds then added to the wok. Toss continually to absorb fluid. If too dry, add water slowly. 

Reintroduce the chicken. Add cashews and mango last and toss until well incorporated