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Mary Berry’s Chicken Chow Mein
From the book
Mary’s Foolproof Dinners
Featuring 120 new recipes, Mary's Foolproof Dinners simplifies meal prep for both busy weeknights and relaxed weekend gatherings
The book includes stunning photos and practical cooking advice for each recipe, ranging from hearty one-pot meals to dinner party dishes and delectable desserts
A comprehensive resource for stress-free cooking, including all of the recipes from the accompanying BBC series
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Introduction from Mary Berry
A gently spiced Chinese classic of stir-fried noodles, vegetables and chicken. Add the bean sprouts right at the end, just to heat through, or they will become too soft and make the noodles soggy.
Ingredients
Method
Cook the noodles according to the packet instructions. Drain and set aside.
Toss the chicken in the runny honey. Meanwhile, heat half the oil in a large non-stick frying pan or wok and stir-fry the chicken over a high heat for a few minutes until browned. Remove from the pan and set aside.
Add the remaining oil to the pan, then the onion and cook over a high heat, covered with a lid, for about 2–3 minutes. Add a drop of water to prevent burning, if needed. Stir in the ginger, mushrooms and garlic, and fry for about 3 minutes until they start to soften.
Meanwhile, mix the black bean sauce, soy sauce and rice or white wine vinegar together in a small bowl with 2 tablespoons of water.
Add the drained noodles to the pan with the vegetables, toss well, then add the sauces, spring onions and the cooked chicken. Stir-fry for a few minutes until piping hot.
Add the bean sprouts at the very last moment, season with plenty of black pepper and serve at once.
Mary’s Tips: Cooked to serve. Not suitable for freezing.
Reviews
4.3 out of 5 stars
6 Ratings
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