Chicken Chow Mein
I wanted to finish using some chicken thighs I had in the freezer so decided to try my hand at a chow mein stir-fry. Adapted, once again from Ainsley Harriott.
Ingredients:
3 nests of medium egg noodles
2tsp sunflower oil (for frying)
1 red onion, very thinly sliced and cut in two
2cm square piece of root ginger, peeled and very finely chopped
6oz bean sprouts
6oz frozen peas (or sugar snap peas)
6 chicken thighs, deboned and cut into small pieces
2tbsp soy sauce
01. Pan-fry the chicken until cooked right through
02. In a separate wok/frying pan, heat the oil and stir-fry the onion over a medoum-high heat until transparant. Add the ginger and peas and stir-fry for 2-3 minutes. Then add the beansprouts and continue to fry. Then add the chicken and continue to fry.
03. Begin to cook the noodles according to packet instructions
04. Continue to fry the ingredients over a low heat until the noodles are done, adding the soy sauce. Then, transfer the noodles to the plate and top with the chicken mix.
Ingredients:
3 nests of medium egg noodles
2tsp sunflower oil (for frying)
1 red onion, very thinly sliced and cut in two
2cm square piece of root ginger, peeled and very finely chopped
6oz bean sprouts
6oz frozen peas (or sugar snap peas)
6 chicken thighs, deboned and cut into small pieces
2tbsp soy sauce
01. Pan-fry the chicken until cooked right through
02. In a separate wok/frying pan, heat the oil and stir-fry the onion over a medoum-high heat until transparant. Add the ginger and peas and stir-fry for 2-3 minutes. Then add the beansprouts and continue to fry. Then add the chicken and continue to fry.
03. Begin to cook the noodles according to packet instructions
04. Continue to fry the ingredients over a low heat until the noodles are done, adding the soy sauce. Then, transfer the noodles to the plate and top with the chicken mix.