Chicken Chow Mein
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 350 g diced chicken breasts
- • 4 nests egg noodles (approx 50g per nest)
- • 1 tsp fresh ginger (minced)
- • 1 garlic clove (peeled and crushed)
- • 1 large onion (peeled and sliced)
- • 1 red pepper (deseeded and sliced)
- • 1 green pepper (deseeded and sliced)
- • 1 large carrot (peeled and cut into batons)
- • 150 g mange tout (chopped in half)
- • 200 g tinned water chestnuts (drained)
- • 200 g tinned beansprouts (drained)
- • 3 tbsp dark soy sauce
- • 2 tbsp oyster sauce
- • 2 tbsp rice vinegar (or the juice of a lime)
- • 1 tsp granulated sweetener (or sugar)
- • 1/2 tsp ground black pepper
- • 1/2 tsp Chinese five spice
- • 1 bunch spring onions (chopped finely)
- • low calorie cooking spray
Preparation Steps
Spray a wok with low calorie cooking spray and set on a medium-high heat. Add the onion, ginger and garlic and carrots and fry for 4-5 minutes until you can smell the aromatics.
Add the chicken breast and continue to cook on high until the chicken begins to brown. This should take around 5 minutes.
Add in the soy sauce, oyster sauce, rice vinegar, sweetener, black pepper and Chinese five spice and stir well. Continue to cook for for 8-10 minutes whilst you cook the noodles.
Cook the noodles according to the packet instructions. Drain and set aside.
Add the peppers, mange tout, spring onions, and water chestnuts and turn down to a simmer. Cook for another 3-5 minutes depending on how crunchy you like your veg.
Stir through the noodles, and beansprouts and serve!