Street Eats Chicken Chow Mein

Again, good for a mid-week noodle dish.

Veggies

2 courgettes, halved lenthways, then sliced

2 carrots, thinly sliced

250g frozen peas

Chicken

2 garlic cloves, minced

2 tbsp ginger, minced

600g free range chicken breasts, diced into 2cm pieces

Drizzle of oil

Sauce

Hoisin sauce

1/4 cup soy sauce

1 tsp honey

1 tbsp olice oil

2 tbsp sweet chilli sauce

Noodles

Fresh egg noodles (about 500g)

Drizzle of oil

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Bring a large pot of salted water to the boil.

Prep courgettes, carrot, garlic and ginger. In a medium bowl, whisk all the sauce ingredients together. Pat chicken dry and dice into 2cm cubes. Toss in a medium bowl with 3 tbsp of the sauce and set aside. (if you remember, you can marinade the chicken overnight in the fridge, the night before you want it with anything else in addition that will give it flavour.)

Heat the oil in a large fry-pan on high heat. Cook chicken for about 5 mins, until browned. Add garlic and ginger and cook a fruther 1 monute until fragrant.

Use hands to separate noodles. Place noodles in pot of boiling water, sitr to separate strands and cook for 5 minutes, until just tender. Drain, refresh under cold water and leave to drain again. Toss with oil to prevent sticking.

Add carrot to the pan with the chicken and cook for 2-3 mins. Add peas and cook a further 2 mins until veggies are tender.

Add cooked veggies and chicken to pot with drained noodles. Place on a low heat and toss through remaining sauce. Cook a further minute, until warmed through.