chicken chow mein

2 min read

Preparation time 20 minutes, plus marinating Cooking time 20 minutes 4 tablespoons light soy sauce 1 tablespoon hot chilli sauce teaspoons Shaoxing rice wine 4 garlic cloves, crushed 2 teaspoons peeled and finely grated fresh root ginger 1 teaspoon Chinese five-spice powder 3 chicken breast fillets, about175 g each, skinned and thinly sliced 200g dried fine egg noodles low-calorie cooking spray 200g sugar snap peas, trimmed 200 g canned water chestnuts, drained and sliced 100 g canned sliced bamboo shoots, drained 1 red pepper, deseeded and thinly sliced 8 spring onions, diagonally sliced into 5 cm(2 inch)lengths 4 tablespoons sweet chilli sauce 4 tablespoons dark soy sauce Mix together the light soy sauce, hot chilli sauce, rice wine, garlic, ginger and five-spice powder in a bowl. Add the chicken and toss to coat evenly. Cover and leave to marinate at room temperature for 10 minutes.

Meanwhile, cook the noodles in a saucepan of boiling water for about 3 minutes, or according to the packet instructions, until just tender. Drain and set aside.

Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat. Add the chicken mixture and stir-fry for about 4-5 minutes until lightly browned. Add all the vegetables and stir-fry for about 4-5 minutes until just tender.

Add the drained noodles to the pan with the sweet chilli sauce and dark soy sauce and toss together for 3 minutes or until the noodles are piping hot. Serve in warmed bowls.

For chicken vegetable fried rice, spray a large nonstick wok or frying pan with low-calorie cooking spray and heat over a high heat. Add 2 teaspoons each of grated fresh root ginger and garlic and 400 minutes un until the chicken is lightly browned. Add 200 g trimmed mangetout, 200 g canned water chestnuts, rinsed, drained and sliced, cored, deseeded and thinly sliced red pepper and sliced spring onions any saty tor 2-3 minutes. Add 500 g cooled freshly cooked long-grain rice, 2 tablespoons light soy sauce and 2 teaspoons Shaoxing rice wine and toss together for about 2-3 minutes until the rice is piping hot. Serve ladled into warmed bowls.