Chicken Chow Mein is a favourite at most Chinese restaurants. However, what if you could make it at home at a far cheaper cost with a lot more flavour. This recipe is simple to prep and so easy to cook. I use a wok as it speeds everything up but you can use a high sided frying pan.
This recipe makes a single chicken breast go a long way
- Cut the red pepper into quarters on a flat chopping board. Remove the seeds and stalk and slice into thin strips.. .
- Remove the top and tail of the spring onions and then outer layer of skin. Slice the spring onion on the diagonal into delicate pieces.
- Cut the chicken into bite-size pieces
- Peel the skin from the fresh ginger and finely grate. Peel the garlic and put into a pestle with the ginger and grind. Add the ketchup, soy sauce and oyster sauce. Add a little water to thin if required. Mix it until fully combined.
- Fill a pan of water and bring to the boil. When ready, drop the noodle nests in and follow the instruction on the packing. Drain when cooked.
- Put the sunflower oil into a wok on high heat. When ready add the chicken and stir fry keeping the chicken on the go. Add the sliced pepper and cook until fully done.
- Pour the sauce into the wok and continue to stir well until bubbling away.
- Finally, add the noodles, beansprouts and spring onions mixing them into the sauce until fully coated. The beansprouts will start to soften is a good sign. s.
- Serve into warmed bowls and enjoy.