© 2017 Ching He Huang. All rights reserved.

Spiced Chicken Chow Mein

  1. Serves : 2 - 4
  2. Preparation time 5 Minutes
  3. Cooking time 7 Minutes
per serving

Cals


416.00

Protein (g)


25.60

Carbs (g)


40.40

Sugars (g)


6.20

Fat (g)


17.80

Sat Fat (g)


3.80

Fibre (g)


4.40

Sodium (mg)


989.00

Source from

Ching He Huang Web Site

About the recipe

main courses

A tasty mid-week family supper.

For the chicken
  • Organic chicken thighs 4-5 (350g), de-skinned, de-boned, sliced into strips
  • Garlic 1 clove, grated
  • Ginger 1 inch fresh root, grated
  • Low sodium light soy sauce 2 tablespoons
  • Dark soy sauce 1 tablespoon
  • Chinese five-spice powder 1 teaspoon
  • Sriracha hot chilli sauce 1 tablespoon
  • Cornflour 1 tablespoon
For the rest of the stir-fry
  • Groundnut oil 2 tablespoon
  • Pre-washed stir-fry vegetable mix 250g, mixed (cabbage, broccoli, carrot, red pepper)
  • Egg noodles 400g, cooked
  • Shaosing rice wine 2 tablespoon (or dry sherry)
  • Low sodium light soy sauce 2 tablespoons
For the garnish
  • Spring onion 1, finely sliced

Steps

  • Prepare the chicken by slicing it into even sized strips. Place the chicken in a bowl and add the garlic, ginger, low sodium light soy sauce, dark soy, Chinese five-spice powder, Sriracha, cornflour and mix well.
  • Heat a wok over high heat and add the groundnut oil. Add the chicken to the wok and let it settle for about 30 seconds allowing it to colour and brown before you start stirring. Then cook the chicken stirring for 3-4 minutes. As the chicken starts to brown add in the Shaosing rice wine.
  • Add the vegetables to the wok and cook stirring for about one minute.
  • Add the cooked egg noodles and toss and cook stirring for two minutes. Add a final seasoning of low sodium light soy sauce. Toss well and then spoon onto a large family style serving plate. Finally, garnish with freshly sliced spring onions and serve immediately.
For the chicken
  • Organic chicken thighs 4-5 (350g), de-skinned, de-boned, sliced into strips
  • Garlic 1 clove, grated
  • Ginger 1 inch fresh root, grated
  • Low sodium light soy sauce 2 tablespoons
  • Dark soy sauce 1 tablespoon
  • Chinese five-spice powder 1 teaspoon
  • Sriracha hot chilli sauce 1 tablespoon
  • Cornflour 1 tablespoon
For the rest of the stir-fry
  • Groundnut oil 2 tablespoon
  • Pre-washed stir-fry vegetable mix 250g, mixed (cabbage, broccoli, carrot, red pepper)
  • Egg noodles 400g, cooked
  • Shaosing rice wine 2 tablespoon (or dry sherry)
  • Low sodium light soy sauce 2 tablespoons
For the garnish
  • Spring onion 1, finely sliced