Crispy Mango Chicken Noodles
-
15Prep Time Minutes
-
30Total Time Minutes
-
15Number of Ingredients
-
4Servings
Pat chicken dry with paper towel. Season with salt; toss with cornstarch until well coated. Lay chicken on baking sheet; refrigerate for 15 minutes.
Pour enough oil into wok or large saucepan set over medium-high heat to come 1/2-inch (1 cm) up side. Shake off excess cornstarch from chicken. Cook chicken for 3 to 5 minutes or until browned and cooked through; transfer to paper towel–lined plate.
Increase heat to high; cook mushrooms, onion, carrots, peas, garlic and ginger for 3 to 5 minutes or until slightly softened. Stir in VH® Mango Chili Sauce and vinegar; bring to boil. Boil for 3 to 5 minutes or until sauce is slightly reduced.
Serve vegetables over noodles; top with crispy chicken. Garnish with mango, (if using). Sprinkle with cilantro.
If preferred, substitute steamed rice for lo mein noodles.
Crispy Mango Chicken Noodles