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Crispy Mango Chicken Noodles
2020-01-10
https://www.metro.ca/userfiles/image/recipes/nouilles-poulet-croustillant-mangue-11178.jpg
PT15M
PT15M
PT30M
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) upside. 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.Tip:If preferred, substitute lo mein noodles steamed for rice.Source: Conagra
4
Metro
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1 lb (500 g) boneless skinless chicken breast cut into thin strips
1/4 teaspoon (1,25 ml) salt
2 tablespoon (30 ml) cornstarch
canola oil
1/4 lb (120 g) shiitake mushrooms thinly sliced
1 onion thinly sliced
2 cups (500 ml) matchstick carrot
1 1/2 cup (375 ml) sugar snap peas trimmed
3 clove garlic minced
1 tablespoon (15 ml) fresh ginger minced
1/2 bottle (341 ml) VH mango chili sauce
2 tablespoon (30 ml) rice wine vinegar
8 oz (250 g) prcooked lo mein noodles prepared according to package directions
1/2 cup (125 ml) julienne mango (optional)
2 tablespoon (30 ml) cilantro finely chopped
Crispy Mango Chicken Noodles
4
Main course
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME
Ingredients
-
1 lb
(500 g)boneless skinless chicken breast cut into thin strips
-
1/4 teaspoon
(1,25 ml)salt
-
2 tablespoon
(30 ml)cornstarch
-
canola oil
-
1/4 lb
(120 g)shiitake mushrooms thinly sliced
-
1
onion thinly sliced
-
2 cups
(500 ml)matchstick carrot
-
1 1/2 cup
(375 ml)sugar snap peas trimmed
-
3
clove garlic minced
-
1 tablespoon
(15 ml)fresh ginger minced
-
1/2 bottle
(341 ml)VH mango chili sauce
-
2 tablespoon
(30 ml)rice wine vinegar
-
8 oz
(250 g)prcooked lo mein noodles prepared according to package directions
-
1/2 cup
(125 ml)julienne mango (optional)
-
2 tablespoon
(30 ml)cilantro finely chopped
Preparation
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) upside. 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.
Tip:
If preferred, substitute lo mein noodles steamed for rice.
Source: Conagra
Source :
Metro
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