Since starting back at work part time, I am more in need of quick, easy and tasty midweek meals than ever before. This chicken chow mein ticks all these boxes. Having received the Jamie Oliver 5 ingredients book for Christmas, it has made me reaslise that I don't have to cook everything from scratch all the time. Sometimes some help is needed to make like that little bit more manageable.
The key to this dish is to coat your chicken. You can leave it marinading or just coat it a few minutes before you eat. Either way, it really makes a difference and you will never cook just plain chicken in a stir fry again.
As I have 3 boys that will leave their vegetables given the opportunity, I mix the stir fry vegetables into the dish rather than serve them to the side.
Chicken Chow Mein
- 500g chicken breast
- 1tbsp sesame oil
- 1tbsp dark soy sauce
- 1tbsp rice wine (or sherry)
- 1tbsp cornflour
- 1 bag of stir fry vegetables
- 2 packets of straight to wok noodles
- 1 packet of chow mein sauce
- cashew nuts to top.
- Slice the chicken into strips.
- Mix the seasame oil, soy sauce, rice wine and cornflour together. Coat the chicken with this.
- Stir fry the chicken until golden brown on the outside. Leave to one side and stir fry the vegetables until slightly soft.
- Add the chicken back in with the vegetables, as well as the straight to wok noodles. Mix together so that the noodles separate.
- Add the chow mein sauce and warm through.
- Serve with some cashew nuts sprinkled on top.
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Ahh! We love meals like this. So easy to put together. Yum! Yum! x
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