Chicken Chow Mein
This healthier version of the takeaway favourite is simple and easy yet flavoursome. Mix up the meats you use and try it with different veg to find your perfect combination.
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Ingredients
- 400 g raw chicken breast
- 2 cloves garlic
- 15 g raw ginger
- 30 g oyster sauce
- 30 g soy sauce
- 5 g honey
- 1 tsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tsp ground black pepper
- 1 bell pepper
- 1 carrot
- 100 g beansprouts
- 1/3 a small white cabbage
- 300 g rice noodles (cooked weight)
Instructions
- Start by finely chopping the ginger and garlic. In a container, mix this with the chicken, oyster sauce, soy sauce, honey, rice wine vinegar, sesame oil and black pepper and set in the fridge for a few hours (or overnight if possible) to marinate.
- Before preparing to cook, take the chicken out of the fridge so that it starts to come to room temperature.
- Julienne the carrot and pepper into small match sticks and slice the cabbage into rough 1cm square pieces and set aside.
- On a medium-high heat, cook the chicken in the marinade in a wok for around 5 minutes until cooked through.
- Add the carrot, pepper and cabbage and cook for a further 4 minutes before adding the beansprouts for 3 minutes.
- Lastly, add the cooked rice noodles and stir fry for around 3 minutes and serve in a bowl. If you have dry rice noodles, follow the instructions to make 300g of cooked weight noodles.
Nutrition (per serving)
Calories: 628kcal
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