Crispy Mango Chicken Noodles
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15Prep Time Minutes
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30Total Time Minutes
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15Number of Ingredients
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4Servings
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
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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.
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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.
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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.
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Step four
Serve vegetables over noodles; top with crispy chicken. Garnish with mango, (if using). Sprinkle with cilantro.
Tips
If preferred, substitute steamed rice for lo mein noodles.
Preparation images
Crispy Mango Chicken Noodles




