Monday, December 26, 2011

SPICY MANGO CHICKEN

Ingredients:


1/2 cup (125 mL) reduced-sodium chicken stock

1/4 cup (50 mL) oyster sauce

1 tbsp (15 mL) less-sodium soy sauce

2 tsp (10 mL) cornstarch

2 tsp (10 mL) rice vinegar or white vinegar

2 tsp (10 mL) sesame oil

1/4 - 1/2 tsp (1 - 2 mL) hot pepper flakes

227 g whole wheat vermicelli

1 tsp (5 mL) canola oil

1 tbsp (15 mL) grated ginger

2 cloves garlic, minced

1 lb (500 g) chicken breasts, thinly sliced

1 small red onion, sliced

1 pkg (500 g) Green Giant* VALLEY SELECTIONS* California Mix

1 can (8 oz/227 g) sliced water chestnuts, drained

1 medium mango, cubed

Method:

• In small bowl whisk all sauce ingredients; set aside.

• Cook noodles according to package directions; drain well.

• Meanwhile, heat oil in large non-stick skillet over medium-high heat. Add garlic and ginger root.

• Add chicken and stir-fry 3 to 4 minutes or until no longer pink in centre.

• Add onion, frozen vegetables and water chestnuts; cover and cook until vegetables are heated through.

• Add sauce, bring to boil, reduce heat and stir in mango. Serve over noodles.

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