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Crispy Mango Chicken Noodles 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
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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

Crispy Mango Chicken Noodles

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4
Main course
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
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  • 1
    onion thinly sliced
  • 2 cups
    (500 ml)
    matchstick carrot
  • 1 1/2 cup
    (375 ml)
    sugar snap peas trimmed
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  • 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
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  • 8 oz
    (250 g)
    prcooked lo mein noodles prepared according to package directions
  • 1/2 cup
    (125 ml)
    julienne mango (optional)
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  • 2 tablespoon
    (30 ml)
    cilantro finely chopped
Imprimer ma sélection

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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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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