Chicken Chow Mein with Bok Choi and Water Chestnuts
Recipe accompanies our Oriental Spice Pack found here
Ingredients
1 Tsp Ginger Powder
1 Tsp Garlic Powder
0.5 Tsp Chilli Flakes – More for hotter
2 Spring Onions
Fresh Coriander
1 bak choi
1 Chicken Breast
Groundnut oil
100g free-range egg noodles
1 heaped teaspoon cornflour
1 Tin of water chestnuts
3 Tbs soy sauce , low-salt
1 lime
Method
1. Put a pan of water on to boil. Mix the Garlic Ginger and Sliced Spring Onions
2. Pick the coriander leaves and put to one side, then finely chop the stalks. Halve the bok choi lengthways. Slice the chicken into finger-sized strips and lightly season.
3. Preheat a wok to high and once it’s very hot, add a good lug of oil and swirl it around. Stir in the chicken and cook for a couple of minutes, or until golden and cooked through.
4. Add the ginger, garlic, chilli, coriander stalks and half the spring onions. Stir-fry for 30 seconds, keeping everything moving round the pan quickly.
5. Cook the noodles and bok choi in the boiling water for just 2 to 3 minutes.
6. Add the cornflour, water chestnuts and their water to the wok and give it another good shake. Remove from the heat and stir in 2 tablespoons of soy sauce. Halve the lime, squeeze the juice of one half into the pan and mix well.
7. Drain the noodles and bok choi in a colander over a bowl, reserving the cooking water. Stir the noodles and bok choi into the pan, with a little cooking water to loosen, if necessary. Have a taste and season with more soy sauce, if needed.
8. Plate up and serve sprinkled with the rest of the spring onions and coriander leaves, with lime wedges on the side for squeezing over.