Chicken Thigh Chow Mein
with Peppers and Green Beans
Recreate this classic Chinese noodle dish in less time than it takes for you to decide what you want for dinner. Containing two of your five-a-day, requiring minimal washing up, and on the table in 20 minutes, for a quick-fix dinner that delivers on taste and time, this recipe is about to shoot to the top of your recipe leader board. We’ll send your compliments to the chef!
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.
Ingredients
1
Chow Mein Paste
150
Green Beans
260
Diced Chicken Thigh
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1
Chow Mein Garnish
1
Bell Pepper
(May contain Celery)
25
Ketjap Manis
(Contains Soya)
Nutritional information
Instructions
a) Fill and boil your kettle. b) Halve the pepper and remove the core and seeds. Slice into thin strips. c) Trim the green beans then chop into thirds.
a) Add the noodles to a saucepan, cover with boiling water and pop on medium high heat. b) Simmer until tender, 4 mins. c) Drain in a colander, drizzle with oil and set aside.
a) Meanwhile, heat a splash of oil in a large frying pan on high heat. b) Add the diced chicken, season with salt and pepper and stir-fry until golden, 4-5 mins. c) Add the pepper and green beans. d) Stir-fry until the chicken is cooked, another 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Lower the heat to medium, stir in the ketjap manis, 1 tbsp water per person, the chow mein paste and garnish. b) Stir-fry for 1 minute to dissolve.
a) Add the noodles and stir through until piping hot. TIP: Add a splash of water if you feel it needs loosening up.
a) Serve the chicken chow mein in bowls. Enjoy!
