Recipes: Sticky Chicken and Mango Stir Fry

Sticky Chicken and Mango Stir Fry. Picture: Contributed
Sticky Chicken and Mango Stir Fry. Picture: Contributed
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With National Lazy Day just around the corner, on August 10, join cooking ingredients specialist Very Lazy in rustling up the laziest but most delicious meals.

Sticky Chicken and Mango Stir Fry


350g/12oz boneless, skinless chicken breasts cut into slices

6 tbsp soy sauce

2 tbsp dry sherry

1 tsp Chinese five spice powder

2 tbsp light soft brown sugar

1-2 tsp Very Lazy red chopped chillies (depending on taste)

225g/8oz dried egg noodles

1 tbsp groundnut oil

1 tbsp Very Lazy chopped ginger

2 tsp Very Lazy chopped garlic

2 carrots, peeled and thinly sliced on the diagonal

1 green pepper, deseeded and cut into chunks

1 small mango


1. Place the chicken in a bowl and stir in soy sauce, sherry, Chinese five-spice powder, soft brown sugar and the red chopped chillies cover and set aside for at least 30 minutes.

2. Cook the noodles. Heat a wok until hot and smoking and swirl in the oil.

3. Remove the chicken from the marinade (reserving the marinade) and add to the wok with the ginger and garlic and stir-fry for 2 minutes. Add the carrots and pepper and stir-fry for 2-3 minutes.

4. Pour over the remaining marinade. Scatter over the mango and add the noodles.

Roasted butternut squash filled with ginger, cranberry and almond couscous


2 x butternut squash, approx 1kg each, halved and seeds removed

1 tbsp olive oil

2 tbsp Very Lazy chopped ginger

200ml vegetable stock

115g couscous

50g dried cranberries or other dried fruit

100g blanched whole almonds, toasted

Handful flat leaf parsley, chopped


1. Put the 4 butternut squash halves into a roasting tin. Cut criss-cross marks into the flesh of each, season and drizzle with olive oil. Sprinkle over 1 tbsp of ginger and roast for 1 hour.

2. Bring the stock to the boil. Stir in the couscous, cranberries and the remaining ginger.

3. Scoop the flesh from the squash, leaving a 1cm border, without breaking the skin. Stir this into the couscous with the almonds and the parsley.

4. Pile the mixture back into the shells and serve.