Healthier chicken chow mein
2
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This easy stir-fry will be on the table faster than the time it takes a delivery to reach you…
Ingredients
Cornflour
½ tablespoon(s), level
Root Ginger
10 g, peeled and grated
Garlic
2 clove(s), minced
Reduced salt soy sauce
2 tablespoon(s)
Oyster sauce
2 tablespoon(s)
Thai Fish Sauce
1 teaspoon(s)
Sesame Oil
2 teaspoon(s)
Chicken breast, skinless, raw
400 g, cut into thin strips
Red pepper
1 medium, thinly sliced
Yellow pepper
1 medium, thinly sliced
Carrots, raw
2 medium, trimmed, peeled and julienned
Mushrooms
250 g, chestnut, thickly sliced
Courgette
600 g, courgetti
Coriander, fresh
1 tablespoon(s), roughly chopped
Sesame Seeds
1 teaspoon(s)
Instructions
1
To make the sauce, whisk together all the sauce ingredients with 50ml cold water until combined. Set aside.
2
Heat half the oil in a large wok or frying pan over a high heat until hot. Stir-fry the chicken for 8 minutes until golden and cooked through. Transfer to a bowl and set aside. Heat the remaining oil in the wok, add the peppers, carrots, and mushrooms and stir-fry for 2 minutes, until the mushrooms are just cooked.
3
Return the chicken to the wok and add the courgette. Toss to combine then pour in the sauce. Stir-fry for 2 minutes or until the courgette is tender and the sauce has thickened. Serve garnished with the coriander and sesame seeds.
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