May 20, 2026

Crispy Mango Chicken Noodles

Name: Crispy Mango Chicken Noodles
Prep time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb (500 g) boneless skinless chicken breasts, cut into thin strips; 1/4 tsp (1 g) salt; 2 tbsp (16 g) cornstarch; 1 tbsp (15 mL) Canola oil; 1/2 cup (1/4 lb) shiitake mushrooms, thinly sliced; 1 onion, thinly sliced; 2 cups (256 g) matchstick carrots; 1 1/2 cups (196 g) sugarsnap peas, trimmed; 3 cloves garlic, minced; 1 tbsp (8 g) minced fresh ginger; 1/2 jar (341 mL jar) VH® Mango Chili Sauce; 2 tbsp (30 mL) rice wine vinegar; 8 oz (250 g) precooked lo mein noodles, prepared according to package directions; 1/2 cup (64 g) julienne mango (optional); 2 tbsp (16 g) finely chopped cilantro

15

Prep Time Minutes
30
Total Time Minutes
15
Number of Ingredients
4
Servings

Tags:

VH,
Meal,
Main Dish,
Asian

Ingredients

1 lb (500 g) boneless skinless chicken breasts, cut into thin strips
1/4 tsp (1 g) salt
2 tbsp (16 g) cornstarch
1 tbsp (15 mL) Canola oil
1/2 cup (1/4 lb) shiitake mushrooms, thinly sliced
1 onion, thinly sliced
2 cups (256 g) matchstick carrots
1 1/2 cups (196 g) sugarsnap peas, trimmed
3 cloves garlic, minced
1 tbsp (8 g) minced fresh ginger
1/2 jar (341 mL jar) VH® Mango Chili Sauce
2 tbsp (30 mL) rice wine vinegar
8 oz (250 g) precooked lo mein noodles, prepared according to package directions
1/2 cup (64 g) julienne mango (optional)
2 tbsp (16 g) finely chopped cilantro

Directions

View photos

Step one

Pat chicken dry with paper towel. Season with salt; toss with cornstarch until well coated. Lay chicken on baking sheet; refrigerate for 15 minutes.
Step two

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.
Step three

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.
Step four

Serve vegetables over noodles; top with crispy chicken. Garnish with mango, (if using). Sprinkle with cilantro.