Ching's sweet chilli chicken chow mein
Serves 2Prep: 5 minutesCook: 6 minutes (approximately)
Ingredients:450g chicken thigh, boned and skinned, sliced into 5mm stripsPinch of saltPinch of ground white pepper1 tbsp cornflour1 tbsp rapeseed oil2 large spring onions, top, tail, slice – separate the whites and greens1 tsp & 1 tbsp dark soy sauce1 large green pepper, deseeded, sliced into 1cm strips200g ready to go cooked egg noodles3 tbsp sweet chilli sauce
Method:1. Place the chicken strips in a large bowl and season with a large pinch of sea salt andground white pepper (or black pepper). Mix well, add the cornflour and dust lightlyover the top until the chicken has absorbed it.2. Heat a wok or pan over medium heat until smoking, add the rapeseed oil. Add thewhite part of the spring onion and stir for a few seconds.3. Add the chicken strips and let it settle for 10 seconds (to get some lovelycaramelisation) before you flip and toss. Keep cooking the chicken for 3-4 minutesuntil cooked and season with 1 tsp of dark soy sauce.4. Add the green pepper and toss-cook for 30 seconds to sear and crisp them at theedges.5. Then add the cooked egg noodles. Add the remaining 1 tbsp dark soy sauce andsweet chilli sauce and toss together with the peppers to coat well. Spoon onto platesand sprinkle and over the sliced green part of the spring onions.
TIPS:Seasoning the chicken and coating with a light dusting of cornflour locks in the flavour andmoisture when it cooks on high heat.If liked, add any leftover vegetables you have available.For a vegan or vegetarian version, use large sliced mushrooms or sliced shitake mushroomsand just wok-fry with the crispy green peppers.