Chicken Chow Mein
6 chicken thigh fillets, diced into bite-size pieces
1 tbsp cornflour
2 tbsps soy sauce
1 tbsp oyster sauce
2 tsps sugar
3 tbsps sunflower oil, for stir-frying
2 onions, sliced into thin wedges
2 cloves garlic, crushed
1 tbsp ginger, grated or finely chopped
1 green pepper, diced
3 celery sticks, diagonally sliced
6 spring onions, diagonally sliced
200g mushrooms, thinly sliced
½ Chinese leaf cabbage, finely shredded
1 small tin water chestnuts, drained, rinsed and thinly sliced
200g ready noodles Sauce 2 tsps cornflour
1 tbsp dry sherry (optional)
125 ml chicken stock
1 tbsp soy sauce
Chicken is the nation's most popular food, but we have a big weakness for breast fillets (supreme of chicken) which is by far the most expensive way to eat chicken. Instead, get far more for less -- and better flavour -- by using thigh meat, in this case boneless chicken thigh fillets instead of breast fillets. Serves six.
1Combine the chicken, cornflour, soy sauce, oyster sauce and sugar. Cover and refrigerate for one hour.
2 Heat a little oil in a wok until very hot. Stir fry the chicken in batches for four to five minutes until cooked through. Set aside.
3 Add more oil to the wok and soften the onion in it. Add the garlic, ginger, green pepper, mushrooms, water chestnuts and spring onions and stir-fry for three to four minutes.
4 Combine the sauce ingredients and add to the wok. Add the shredded Chinese cabbage and bring to the boil; cook until the sauce thickens and the cabbage begins to wilt.
5 Return the chicken and break in the noodles and heat through. Season with ground pepper to taste (salt should not be needed as the soy sauce is salty).
Total fat (g)
Salt (g)Per 100g
0.6Per serving (287g)