Fruity Noodle Wok Pan with Chicken Breast and Mango
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g chicken breast
- 2 bell peppers, red and yellow
- 3 carrot (s)
- 3 spring onion (s)
- 3 cloves garlic
- 1 piece (s) ginger, fresher
- 1 mango (s)
- 200 g noodles, (instant wok noodles)
- 4 tablespoon sesame oil
- 2 tablespoon soy sauce, salty
- 50 g coconut (powder)
- 1 teaspoon spice mixture, (Chinese spice)
- 100 ml vegetable stock
- Oil, for the wok for frying
Print Recipe
Pin Recipe Instructions
- Remove fat and tendons from the chicken breast and cut into very thin strips.
- Prepare a marinade of 3-4 tablespoons of sesame oil, Chinese spice, coconut powder, freshly squeezed ginger and squeezed garlic in a bowl.
- Put in the chicken breast strips and stir so that all strips are covered with the marinade. Possibly sprinkle a few more dashes of soy sauce over it. Put in the fridge and turn the meat every now and then. Let it steep in the refrigerator for 1-2 hours.
- In the meantime, cut the vegetables and mango into small pieces.
- Heat the sesame oil in the wok, fry the marinated meat thoroughly. Take out and steam the vegetable / mango pieces in the wok with additional oil until they appear firm to the bite.
- Sprinkle the instant noodles on top and add the vegetable stock. Let it boil down, add the meat and mix everything properly.
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