Chicken chow mein recipe
Chow mein means 'stir-fried noodles' and this recipe uses egg noodles, tender chicken and veggies. It's perfect after a busy day or just when you don't fancy making anything too complicated.
Ingredients
- 2 sprays of low-calorie cooking spray (add more if needed)
- 1 large onion, sliced
- 1 tsp minced root ginger
- 1 tsp garlic, peeled and minced
- 1 large carrot, peeled and cut into slim batons
- 3 chicken breasts (skin and visible fat removed), cut into chunks
- 3 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tbsp rice vinegar or the juice of 1 lime
- 1 tsp granulated sweetener
- 0.5 tsp freshly ground black pepper
- 0.5 tsp Chinese five-spice
- 4 nests of egg noodles (about 150g/5oz in total - 38g/1.3oz per nest)
- 1 red pepper, deseeded and cut into slices
- 1 green pepper, deseeded and cut into slices
- 150 g mangetout, chopped in half
- 6 spring onions, trimmed and finely chopped
- 1 x 200g/7oz tin of water chestnuts
- 1 x 200g/7oz tin of beansprouts
- 2 sprays of low-calorie cooking spray (add more if needed)
- 1 large onion, sliced
- 1 tsp minced root ginger
- 1 tsp garlic, peeled and minced
- 1 large carrot, peeled and cut into slim batons
- 3 chicken breasts (skin and visible fat removed), cut into chunks
- 3 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tbsp rice vinegar or the juice of 1 lime
- 1 tsp granulated sweetener
- 0.5 tsp freshly ground black pepper
- 0.5 tsp Chinese five-spice
- 4 nests of egg noodles (about 150g/5oz in total - 38g/1.3oz per nest)
- 1 red pepper, deseeded and cut into slices
- 1 green pepper, deseeded and cut into slices
- 5.3 oz mangetout, chopped in half
- 6 spring onions, trimmed and finely chopped
- 1 x 200g/7oz tin of water chestnuts
- 1 x 200g/7oz tin of beansprouts
- 2 sprays of low-calorie cooking spray (add more if needed)
- 1 large onion, sliced
- 1 tsp minced root ginger
- 1 tsp garlic, peeled and minced
- 1 large carrot, peeled and cut into slim batons
- 3 chicken breasts (skin and visible fat removed), cut into chunks
- 3 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tbsp rice vinegar or the juice of 1 lime
- 1 tsp granulated sweetener
- 0.5 tsp freshly ground black pepper
- 0.5 tsp Chinese five-spice
- 4 nests of egg noodles (about 150g/5oz in total - 38g/1.3oz per nest)
- 1 red pepper, deseeded and cut into slices
- 1 green pepper, deseeded and cut into slices
- 5.3 oz mangetout, chopped in half
- 6 spring onions, trimmed and finely chopped
- 1 x 200g/7oz tin of water chestnuts
- 1 x 200g/7oz tin of beansprouts
Details
- Cuisine: Chinese
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Spray a wok with low-calorie cooking spray and fry the onion, ginger, garlic and carrot until they start to become aromatic.
- Add the chicken breast and cook over a high heat for about 5 minutes until the chicken begins to brown.
- Add the soy sauce, oyster sauce, rice vinegar (or lime juice), sweetener, black pepper and Chinese 5-spice and stir well.
- Continue to cook the chicken over a high heat for a further 8–10 minutes.
- Meanwhile, cook the noodles according to the packet instructions. Drain and set aside.
- Add the peppers, mangetout, spring onions and water chestnuts to the chicken and turn down to a simmer. Cook for another 3–5 minutes depending on how crunchy you like the veg.
- Stir through the noodles and beansprouts, and serve.
This recipe is from Pinch of Nom Quick & Easy. It's available to buy now (Bluebird, £20). Photography by Mike English.
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