Delicious and a healthier alternative to takeaways. This meal is quick to prepare and could even be quicker to prepare than a trip down to the local Chinese Takeaway.
Chicken Chow Mein
- 300 g fresh egg noodles
- 3 tsps. sesame oil
- 3 cloves garlic crushed
- 2 Tbsps. oyster sauce
- 580 g skinless chicken breast fillet finely sliced
- 4 spring onions trimmed, cut into 6cm lengths
- 1 red capsicum cut into strips
- 1 bunch bok choy or gai lan trimmed, cut into 6 cm lengths
- 200 g snow peas trimmed
- 150 g sugar snap peas trimmed
- 1 Tbsp. sesame seeds
- Cook noodles following packet directions, drain, and keep warm. In a small bowl combine sesame oil, garlic, and oyster sauce. In a large bowl, place the chicken and half the oyster sauce mix. Toss to combine and season with pepper.
- Spray a large wok or non-stick pan with oil and set over medium-high heat. Cook spring onions for 2-3 minutes until softened. Remove from pan and set aside. Cook chicken in batches until golden, spray with extra oil if needed. Remove from pan and set aside.
- Add capsicum and thicker stems of bok choy or gai lan, stir fry for 30 seconds. Add snow peas and sugar snap peas. Add splash of water to create steam. Add remaining greens and toss 30 seconds to wilt. Return spring onions and chicken to the pan with noodele Drizzle over remainig sauce and toss to combine and heat through.
- Divide mixture among 4 bowls and sprinkle with sesame seeds, to serve.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
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