Sunday, 25 January 2015

Hairy dieters Chicken Chow Mein

Either follow the recipe below which involves a little chopping, or throw in a bag of ready prepared stir fry vegetables and make this a super quick, super easy, tasty meal. Remember the vegetable volume does decrease some what when you cook it. I used a 320g bag for two of us. I still added the chopped the garlic, spring onions and ginger, which contribute to the great flavours. I also thought I'd add a bit of spice and chopped a whole red chilli.  Bit of a mistake, my mouth was on fire all evening.

Serves 4

1 tbsp soft light brown sugar
2 tsp cornflour
2 tbsp dark soy sauce
2 tbsp dry sherry (I didn't use this)
100ml water
2 tbsp sunflower oil
3 boneless, skinless chicken breasts (each about 150g), thinly sliced
1 red, 1 yellow and 1 green pepper, quartered, deseeded and sliced
2 medium carrots, peeled and thinly sliced
30g chunk root ginger, peeled and grated
3 garlic cloves, very finely sliced
10 spring onions, trimmed and cut into 1cm (½in) slices
225g can water chestnuts, drained and halved
300g bag of beansprouts, rinsed and drained

Mix the sugar and cornflour and stir in the soy sauce, sherry and water, set aside. Stir-fry the chicken in the oil over a high heat for 2-3 minutes until it's beginning to brown. Add the peppers and carrots and stir-fry for 2 minutes. Scatter the ginger, garlic, spring onions and water chestnuts into the pan. Season with pepper and stir-fry for 2 minutes. Stir the soy mixture, then pour it into the pan. Add the beansprouts and toss for 1-2 minutes until hot and glossy. Check that the chicken is cooked, then serve.

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