Chicken Chow Mein
Servings: 4 people
Calories: 279kcal
Equipment
Ingredients
- 1 tbsp Oil we use rapeseed oil
- 3 Chicken Breasts
- 1 tbsp Cornflour
- 1 pinch Chinese Five Spice don't over do this it will spoil the dish!
- 1 tbsp Dark Soy Sauce
- 1 Red Pepper sliced thinly
- 3 Spring Onions sliced into 20mm pieces
- 3 nests Medium Egg Noodles
- 1 pack Bean Sprouts also known as mung beans
- 1 tbsp Light Soy Sauce
- 1 tbsp Hot Pepper Sauce or to taste, less is OK, more is too!
Instructions
- The first thing to do is 'silk' or 'velvet' the chicken. Cut the chicken into 2cm cubes and place in a bowl. Add the cornflour, chinese five spice and the dark soy sauce and mix together.
- Next put the noodles in a bowl and cover with boiling water. There is no need to cook them, just leave them to soak whilst you get on with the other prep.
- Thinly slice the peppers and slice the spring onions into 2cm pieces. Panic not, that's all the prep you'll be doing!
- Heat the oil in the wok or frying pan until it is really hot - smoking equals hot! Add the chicken and fry for 4-5 minutes (don't add the marinade, it has done its job). The chicken will quickly take on a dark charred look, this is good!
- Add the pepper and stir fry for 1 minute before adding the spring onions.
- After 1 minute strain and add the noodles. Mix all of the ingredients together and stir fry for 1 minute.
- Add the bean sprouts and mix everything together.
- Finally add the hot pepper sauce, mix and then once the pepper sauce has mixed in, add the light soy sauce and stir fry for 1 more minute before serving.
Nutrition
Calories: 279kcal | Carbohydrates: 11g | Protein: 40g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 793mg | Potassium: 860mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1090IU | Vitamin C: 55mg | Calcium: 26mg | Iron: 2mg