Ingredients
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2 tbsp fish sauce
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1 tbsp unseasoned rice vinegar
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1 1/2 tbsp minced garlic
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1 tbsp brown sugar
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1 lb boneless, skinless chicken breasts (about 1 1/2 large breasts)
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1 (9 oz) pkg Chinese-style egg noodles
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1 medium red bell pepper
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1 small mango
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5 fresh mint leaves
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1 tbsp sesame oil
Steps
1
In a quart-size resealable bag, combine the fish sauce, vinegar, garlic, and sugar. Thinly slice the chicken breasts into 2-inch-long strips and add to bag. Seal tightly, pressing out excess air, and shake to coat chicken. Place in shallow dish and refrigerate 15 min. or freeze up to 3 weeks.
2
Meanwhile, cook the egg noodles according to package directions. Thinly slice the bell pepper and mango. Chop the mint.
3
In a 12-inch nonstick skillet, heat the oil on medium-high. Add the chicken and marinade to skillet. Cook 4–5 min., until chicken is almost cooked through, stirring occasionally. Add bell pepper. Cook 3 min., until pepper begins to soften. Toss chicken mixture with cooked noodles and mango. Garnish with mint.
Tips
Can’t find Chinese-style egg noodles? Fresh linguine from the refrigerator section makes a great substitute.
