Chicken Chow Mein
Save This RecipeA delicious variation on the takeaway favourite using prosciutto for a blast of flavour
Ingredients
- 400 g chicken breast
- 4 tbsps light soy sauce
- 4 tbsps rice wine
- 4 tbsps sesame oil
- 6 garlic cloves
- 200 g mange tout
- 70 g prosciutto
- 100 g enoki mushrooms
- 400 g fresh medium or egg noodles
- 8 spring onions
- Sesame seeds, to serve
Instructions
- Slice the chicken breasts into thin strips and put in a bowl. Add 2 tablespoons each of the soy sauce, rice wine and sesame oil and sprinkle with salt and pepper, then cover with cling film and leave in the fridge for about 20 minutes (or longer - up to 24 hours!)
- When you're ready to cook, prep your ingredients. Peel then crush or finely dice the garlic cloves. Finely slice the prosciutto. Cut the mushrooms into bitesize pieces.
- Add 1 tablespoon of the sesame oil to a wok over a high heat and tip in the chicken. Sizzle for 2 minutes, then add the crushed garlic.
- After 10 seconds, add the mange tout, mushrooms and thinly sliced ham.
- Stir fry for another minute, then add the noodles, remaining soy sauce and rice wine. Stir fry for 2 more minutes.
- To finish, add the thinly sliced spring onions and remaining sesame oil and fry for another 30 seconds.
- Top each bowl with a sprinkling of sesame seeds for a bit of crunch.