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Cheeky Chicken Chow Mein

Cheeky Chicken Chow Mein

with Oyster Style Sauce and Water Chestnuts

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Chicken Chow Mein is a classic dish that has been adopted around the world. Chow Mein simply means ‘fried noodles’ and the dish can be interpreted according to your taste. The trick with this dish is to reserve half a cup of the salted water in which you cooked the noodles and broccoli. Right at the end you’ll add it to the pan to loosen up your noodles and create a delicious sauce. Yum!

Tags:Eat FirstSpicyFamily Friendly
Allergens:Cereals containing glutenSoyaEggMolluscs

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit(s)

Broccoli

3 unit(s)

Garlic Clove

1 unit(s)

Red Chilli

2 unit(s)

Carrot

3 unit(s)

Spring Onion

1 tin(s)

Water Chestnuts

1 unit(s)

Ginger

5 unit(s)

Chicken Thigh

1.5 tbsp

Soy Sauce

(ContainsCereals containing gluten, Soya)

½ unit(s)

Tomato Passata

3 unit(s)

Egg Noodle Nest

(ContainsCereals containing gluten, Egg)

4 tbsp

Oyster Style Sauce

(ContainsSoya, Molluscs)

1 pack(s)

Beansprouts

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3025 kJ
Energy (kcal)723 kcal
Fat17.0 g
of which saturates4.0 g
Carbohydrate79 g
of which sugars26.0 g
Protein62 g
Salt5.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Spoon
Large Pan
Mixing Bowl
Frying Pan
Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

Separate the broccoli florets from the stalk (so you have mini trees!) and cut them in half lengthways. Peel and grate the garlic. Halve the chilli, remove the seeds, and finely chop. Peel and slice the carrot into thin matchstick shapes and slice the spring onion. Drain and rinse the water chestnuts and cut in half widthways. Peel the ginger using the edge of a spoon and grate.

2

Chop the chicken into 2cm bite-sized pieces. Boil a large saucepan of water.

3

Mix the garlic, soy sauce and ginger in a mixing bowl. Add the red chilli (as much as you dare, it's hot!) and the tomato passata. Add the chicken and leave to marinate for a bit.

4

Add the noodles and broccoli to the saucepan of boiling water with a pinch of salt for 4 mins. Once cooked, drain but reserve 50ml of noodle water per person. Put the noodles and broccoli back in the saucepan and cover with cold water (to stop them cooking any longer).

5

Heat a splash of oil in a non-stick frying pan on high heat. When it’s very hot add the chicken (along with the sauce) in two batches and remove from the pan when browned. Add the carrot to the pan and when cooked (lightly coloured but still crunchy), return the chicken to the pan. TIP: The chicken is cooked when it is no longer pink in the middle.

6

Drain the noodles and broccoli, and add to the pan with a dash of saved noodle water (to loosen the noodles). Add in the oyster style sauce, spring onion, water chestnuts and bean sprouts. Toss everything together for 1 minute to thoroughly coat the ingredients in the sauce. To serve, simply pile the chow mein into bowls, sprinkle over some raw bean sprouts then devour!