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.
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.
/ serving 4 people
/ serving 4 people
Oyster Style Sauce(ContainsMolluscs, Soya)
Soy Sauce(ContainsSoya, Cereals containing Gluten)
Diced Chicken Thigh
Egg Noodle Nest(ContainsCereals containing Gluten, Egg)
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.
Serve the chow mein in bowls with a sprinkling of the greens of the spring onion for the adults (and kids if they like them!). Enjoy!