Chicken Chow Mein Recipe

Ingredients

• 9 oz (250 g) dried wholemeal noodles
• 2 skinless, boneless chicken breasts, about 300 g/10½ oz total weight, cut into 3-cm/1¼-inch strips
• 1 tbsp reduced-salt soy sauce
• 1 tbsp groundnut oil
• 1 large orange pepper, deseeded and thinly sliced
• 8 spring onions, diagonally sliced
• 3½ oz (100 g) carrots, thinly sliced
• 3½ oz (100 g) broccoli, cut into small florets
• 2¾ oz (75 g) mangetout
• 3½ oz (100 g) oriental mushrooms, such as shiitake, sliced if large
• 10½ oz (300 g) fresh beansprouts

• 3 garlic cloves
• 2.5 cm/1-inch piece fresh ginger, finely chopped
• 2 tbsp reduced-salt tomato ketchup
• 1 tbsp oyster sauce
• 1 tbsp reduced-salt soy sauce
• 3½ fl oz (100 ml) reduced-salt chicken stock
• 1 tbsp sesame oil

1. To make the sauce, crush the garlic with the flat of a large knife. Put the garlic and ginger in a small bowl with the tomato ketchup, oyster sauce, soy sauce, stock and sesame oil. Stir well to combine and set aside.
2. Bring a large saucepan of water to the boil, add the noodles and cook for 4 minutes, or according to the packet instructions. Meanwhile, put the chicken in a bowl, add the soy sauce and toss to coat.
3. Drain the noodles and set aside. Heat half the groundnut oil in a wok or large, deep frying pan until very hot, then stir in the chicken and cook for 2–3 minutes. Remove from the wok and set aside.
4. Add the orange pepper, spring onions, carrots, broccoli, mangetout and the remaining groundnut oil to the wok and stir for 1–2 minutes, until coloured and soft. Add the sauce, stir again and leave it to bubble up for 1–2 minutes.
5. Return the chicken to the wok and add the mushrooms and beansprouts, stirring for a further minute. Stir in the noodles to warm through and serve immediately.