2 large boneless, skinless chicken breasts, cut into thin strips
200 g (7 oz) pack fresh mango chunks
300 g (10 oz) pack ready-prepared stir-fry vegetables
2 x 300 g (10 oz) packs ready-cooked medium egg noodles
75 g (3 oz) dry-roasted peanuts, chopped
salt and pepper
Mix together the oil, hot chilli sauce, sweet chilli sauce and soy sauce in a large bowl. Add the chicken strips, season and mix together.
Heat a large nonstick wok or frying pan until hot, then add the chicken, reserving the marinade, and stir-fry over a high heat for 5 minutes or until lightly browned and cooked through. Add the mango, stir-fry vegetables, noodles and the reserved marinade and stir-fry for a further few minutes until piping hot.
Mix in the chopped peanuts, then divide between 4 warm bowls. Serve immediately.