CHICKEN CHOW MEIN
Chinese food always looks so fresh, colourfull and tasty because you generally cook it very quick over high heat, but takes a lot of preparation.
- 4 chicken breasts,, sliced thinly
- 3 tablespoon soy sauce
- 2 tablespoon sesame oil
- 2 tablespoon rice wine vinegar or Sherry
- teaspoon salt and pepper
Marinate the sliced chicken breasts in the sauce mixture for 10 minutes.
Stir fry in hot wok for 5/10 mins until sauce reduces a bit, don’t cook till dry, remove from wok into a plate, set aside.
Stir fry 2 grated garlic cloves and an inch piece of chopped ginger for 10 seconds in a hot wok in 2 tablespoon vegetable oil.
Add veggies and stirfry for 3 mins.
Add chicken and sauce cook for 2 mins and add noodles.
Cook for 2 extra mins. Done.
Note:
I use whatever veggies I have, but if you want to use Mc Cains stirfry even better, but the trick is to chop, slice dice them into smaller sections and stir fry the harder veggies first and then add the quick cooking veggies so that all the veggies are still crunchy, not hard or too soft.
Boil egg noodles for 5 mins, rinse and strain and set aside.
Enjoy!
Recipe and photo: André Arendse
