Chicken Chow Mein

Name: Chicken Chow Mein with Peppers and Beansprouts
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: Bell Pepper; 3 Spring Onion; 20 Oyster Style Sauce; 100 Beansprouts; 25 Soy Sauce; 1 Easy Garlic; 2 Egg Noodle Nest; 260 Diced Chicken Thigh; 1 Tomato Ketchup; 1 Ginger Puree; 1 Green Pepper

with Peppers and Beansprouts

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Swap the takeaway for the real deal with tonight’s delicious Chicken Chow Mein. Bursting with fresh, good-for-you ingredients (lots of hidden veggies for the kids) and on the table in 35 minutes, this is a great recipe to knock together for a quick-fix family dinner. When you can get full on flavour in double quick time, you know you’re onto a winner.

Tags:

Family Friendly

Allergens:

Cereals containing gluten

•Soya

•Egg

The quantities provided above are averages only.

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 war 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.

Total35 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

Spring Onion

Oyster Style Sauce

100

Beansprouts

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Easy Garlic

Egg Noodle Nest

(Contains: Cereals containing gluten, Egg)

260

Diced Chicken Thigh

Tomato Ketchup

Ginger Puree

Green Pepper

(May contain traces of: Celery)

Nutritional information

Energy (kcal)595 kcal

Energy (kJ)2489 kJ

Fat13 g

of which saturates3 g

Carbohydrate68 g

of which sugars15 g

Protein52 g

Salt5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Spoon

•Medium Saucepan

•Small Bowl

•Knife

•Grill Pan

•Strainer

•Shallow Dish

Instructions

Put a large saucepan of water with a pinch of salt on to boil for the noodles. Remove the root from the spring onion and thinly slice, separating the white and green parts. Halve, then remove the core from the green pepper and red pepper (for 3 or 4 people) and thinly slice. Mix the oyster sauce, ketchup and soy sauce together in a small bowl.

Heat a drizzle of oil in a frying pan or wok on medium-high heat. Add the chicken and season with a pinch of salt and black pepper. Cook, stirring occasionally, until browned, 6-8 mins. TIP: You may need to do this in batches - you want the chicken to brown not stew!

Meanwhile, add the noodles to the boiling water and simmer until cooked, 4 mins. Once cooked, drain in a colander, pop them back into your pan and fill with cold water. TIP: This will stop them cooking anymore.

Once all the chicken is cooked, TIP: The chicken is cooked when it is no longer pink in the middle. Add the peppers. Stir together and cook until the peppers are softened, 4-5 mins. Add the garlic, ginger and the whites of the spring onion. Stir-fry for 1 minute, then add the sauce you made in step 1. TIP: Add 2 tbsp of water if the sauce is looking a little too thick. Stir together and bring to a simmer.

Drain the noodles in the colander and add them to the frying pan along with the beansprouts. Stir thoroughly ensuring the sauce coats all of the noodles. Cook until piping hot. TIP: If the kids don't like beansprouts, serve the chow mein after heating the noodles, then add the beansprouts to the pan, heat until piping hot again and then serve the adults.