Here’s a conversation that happens in my head quite a lot:
Me: “I want a takeaway”
Other me: “No, you want to be healthy”
“Me: “But I waaaaannnntttt onnnnnnne”
Other me: “No, you don’t. Go and cook something”
And so, craving a takeaway but unable to have one, I put something delicious and healthy together. Something that I can gorge on without getting that gross oily feeling after a takeaway, and something that lets me save enough money to buy myself a new notebook or something the next day.
Basically, when I have those conversations, I do my best recipe work.
This is my recipe for chicken chow mein. Enjoy!
- 3 chicken breasts, thinly sliced
- 2 tablespoons of red wine vinegar
- 4 crushed garlic cloves
- 8 tablespoons of dark soy sauce
- 1 tablespoon of ground ginger
- 1 tablespoon of Chinese 5 Spice
- 400g of dried egg noodles
- 300g of stir-fry veg (buy a pack or make up of grated carrot, sliced peppers, bamboo shoots, mangetout etc)
- 8 spring onions, sliced
- 225g can of water chestnuts, drained and sliced
- Mix the red wine vinegar, garlic cloves, soy sauce, ginger and Chinese 5 Spice together. Pour over the sliced chicken and stir to coat. Leave in the fridge to marinate for at least an hour
- Cook the noodles according to the packet instructions and set aside
- In a little oil, or spray oil, fry the chicken for five minutes over a medium-high heat. Add all the vegetables and cook for five minutes more
- Tip the noodles into the pan, and pour the remaining marinade juices. Stir on high for five more minutes, mixing everything well, then serve in warmed bowls