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Recipes - Dinner
INGREDIENTS: (Serves 2)
- 250g Chicken Breast
- 1tsp Lazy Garlic
- 1 Spring Onions
- 1 Carrot
- 30ml Reduced Salt Soy Sauce
- 5g Toasted Sesame Seeds
- 150g Spring Greens
- 15ml Toasted Sesame Seed Oil
- 15ml Chinese Rice Wine
- 130g Medium Egg Noodles
MACROS:
- 505 Calories
- 55g Carbs
- 42g Protein
- 12g Fat
METHOD:
- Trim then slice the spring onions lengthways until you have thin strips and top and tail, peel and chop the carrot into thin matchsticks
- Boil the kettle and chop the chicken breasts into small bite-sized pieces
- Heat a large non-stick pan and spray with low cal cooking spray. Add the chopped chicken with a pinch of salt and cook for 3-4mins until starting to brown
- Meanwhile, add there medium egg noodles to a pot with a pinch of salt and cover them with boiled water until they are fully submerged. Bring to the boil and cook for 4-5 minutes until they are tender. Once done drain and set aside
- Once the chicken has browned add the garlic, sliced spring greens, carrot and spring onions to the pan and cook for 4-5 minutes or until beginning to soften and the chicken is cooked through
- Add the toasted sesame seed oil to the drained noodles and give it a good mix
- Transfer the noodles to the pan and cook for 1-2 mins or until the noodles are coated in the sauce
- Split between 2 plates and serve
VEGGIE?
Try replacing the Chicken breast with Quorn pieces!