Chicken Chow Mein
Far better than a take-away and amazingly fun to eat with kids (especially if you add chopsticks into the mix)! Please note that this is best served to children over the age of 12 months- honey is not suitable for those under 12 months old and some of the veggies may not be soft enough.
Serves: 4
Prep: 15 mins
Cooking Time: 15 mins
Ready In: 30 mins
- 2 Chicken Breasts
- 1 Tsp Chinese 5 Spice
- 1 Tbsp Cornflour
- 2 Tbsp Sunflower Oil
- 4 Medium Egg Noodle Nests
- 1 Red Pepper
- 100g Mangetout
- 150g Mushrooms
- 1 Tbsp Light Soy Sauce
- 1/2 Tbsp Oyster Sauce
- 1 Tsp Honey or Sugar
- 1 Tsp Sesame Oil
- 2 Spring Onions
- Slice the chicken into thin strips. Cover in the Chinese 5 spice and then cover in the cornflour. Set to one side
- Bring a pan of water to the boil to cook your noodles, and meanwhile slice the peppers and mushrooms into thin strips, slice the spring onions and trim the mangetout. Mix the soy sauce, oyster sauce, 1tbsp of water and the honey in a bowl.
- Cook your noodles to packet instructions, drain and rinse in cold water and put to one side. In a wok, heat the sunflower oil and then add the chicken. Stir fry the chicken until sealed and mostly cooked through then add the mushrooms, peppers and mangetout. Stir fry everything until the mushrooms are soft. Add the noodles back to the wok and then tip in the sauce. Stir fry until heated through. Drizzle over 1 tsp of sesame oil (or to taste), serve up and scatter over your spring onions to garnish.
Method
- Slice the chicken into thin strips. Cover in the Chinese 5 spice and then cover in the cornflour. Set to one side
- Bring a pan of water to the boil to cook your noodles, and meanwhile slice the peppers and mushrooms into thin strips, slice the spring onions and trim the mangetout. Mix the soy sauce, oyster sauce, 1tbsp of water and the honey in a bowl.
- Cook your noodles to packet instructions, drain and rinse in cold water and put to one side. In a wok, heat the sunflower oil and then add the chicken. Stir fry the chicken until sealed and mostly cooked through then add the mushrooms, peppers and mangetout. Stir fry everything until the mushrooms are soft. Add the noodles back to the wok and then tip in the sauce. Stir fry until heated through. Drizzle over 1 tsp of sesame oil (or to taste), serve up and scatter over your spring onions to garnish.
Ingredients
- 2 Chicken Breasts
- 1 Tsp Chinese 5 Spice
- 1 Tbsp Cornflour
- 2 Tbsp Sunflower Oil
- 4 Medium Egg Noodle Nests
- 1 Red Pepper
- 100g Mangetout
- 150g Mushrooms
- 1 Tbsp Light Soy Sauce
- 1/2 Tbsp Oyster Sauce
- 1 Tsp Honey or Sugar
- 1 Tsp Sesame Oil
- 2 Spring Onions
Additional Information
You can try and mix up the veggies in this to suit tastes- bean sprouts, baby corn, pak choi and sugar snap peas would all work well here.
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