Mango Chicken Stirfry

Recently I was challenged by the nice people at VoucherCodes to come up with two recipes that were both low cost and low fat for their £5 under 500 calories project. I’ve again fallen into the habit of making the same things over and over, so it was good to push me out of my comfort zone and force me to try some new things!

This is my first recipe, and my second one will be up tomorrow. This recipe is something I’ve been meaning to try for ages – my best friend makes the sauce a lot and absolutely raves about it, and I found it kind of unbelievable that I’ve been doing Weight Watchers since January and haven’t made one stirfry yet – it was always my diet staple dinner!

Chicken Mango Stirfry

340g bag Lakeland frozen cooked chicken strips - 9PP / 394cal

600g Amoy Medium Straight to Wok Noodles 22PP / 828cal

Soy sauce - 1PP / 10cal

1 onion - 0PP / 46cal

1 pepper - 0PP / 16cal

6 mushrooms - 0PP / 20cal

200g spinach - 0PP / 46cal

1 knob ginger - 0PP / 5cal

5 garlic cloves - 0PP / 26cal

1-2 ripe mangoes - 0PP / 150cal

1 lime - 0PP / 16cal

Fresh coriander - 0PP / 15cal

1 small red chilli, deseeded - 0PP / 18cal

Serves 4.

Calories: 1545cal / 386cal per portion

WW Points: 32PP / 8PP per portion

Total cost: £12.67 (£3.17/portion)

To reduce points/calories - Use less noodles, less chicken.

1. Add your chicken strips to the wok along with a little water or FryLight to thaw and cook through
2. I chose to chop the strips in half with a pair of scissors to make go further, but this is optional
3. Chop up your onion, pepper and mushrooms and throw in. Pop the lid on so everything softens quickly.
4. Whilst these are cooking, prepare your sauce, Chop up your mango/mangoes into small pieces and add to a bowl
5. Grate in your ginger and crush in your garlic cloves
6. Cut the lime in half and squeeze into the bowl too
7. Add a small slug of soy sauce then chop up a healthy bunch of coriander and add
8. Chop up your chilli, ensuring all seeds are removed, and add to the bowl
9. Stir until well combined. You can also blitz this in a food processor if you’d rather.
10. Add your spinach and bean sprouts to your vegetables until the spinach wilts, then stir in the noodles.
11. When everything is well combined and soft, pour in the mango mixture and stir well.
12. Add anything you choose to taste, such as more soy sauce, sweet chilli, etc.
13. Serve with a bunch of fresh coriander!