Chicken and mango stir-fry

NZ Woman's Weekly 25/7/2010

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This delicious stir-fry uses canned mangoes, so you can make it for dinner, all year round.

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Cut boneless, skinless chicken thighs into bite-size chunks. Place in a bowl with chopped red chillies, grated ginger, crushed garlic, soy sauce and 4 tbsp mango juice from 425g can mango slices. Leave for 10 minutes.
Chop the mango into small chunks and set aside. Cook noodles (3 bundles, roughly 210 gm) according to packet instructions, drain and set aside.
Heat the oil in a wok or large pan and stir-fry vegetables for 3 minutes until tender. Set aside and keep warm.
Add the chicken (reserving the marinade) and cook for 5 minutes until cooked through and golden. Add the marinade and bubble for 2 minutes.
Add mango and vegetables and mix to combine. Toss with noodles, then add lime juice and sweet chilli sauce to taste.

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