Mango Chicken with Chinese Noodles

Mango Chicken and Noodles

Here is another great workday dinner idea that is on the table in under a half hour.

Serves 4-6

4 boneless shinless chicken breasts, sliced thin

2 cloves minced garlic

3 tbsp peanut oil

1 cup diced red pepper

salt and pepper to season


Heat peanut oil in a wok over high heat. Quickly add the garlic and chicken, season with salt and pepper and stir fry over high heat for only about 3-4 minutes. Add the peppers and stir fry for only about another 30seconds. Remove the chicken and peppers from the pan and set aside.

To the wok add

1/3 cup orange juice
1/3 cup lime juice

Simmer to reduce the juice volume by half before adding all at once

1/2 cup Hoisin sauce

4 tbsp rice wine or Chinese cooking wine

3 tbsp rice wine vinegar (or apple cider vinegar in a pinch)

3 tbsp brown sugar

1 tsp chili paste (optional or to taste)

2 tsp soya sauce

2 tsp toasted sesame oil

2 tbsp fresh grated ginger root

1 tsp chinese five spice powder

Simmer for a couple of minutes before returning the chicken and peppers to the wok with the sauce. Bring to a boil and thicken with a slurry of 1 tsp corn starch dissolved in an ounce of cold water.

Finally, add:

1 large ripe mango, cubed
zest of one lime, finely minced

Toss for a minute or two just to warm the mango thoroughly. Serve over rice or Chinese noodles.