Chow mein de frango

Ingredientes

• 350 g diced chicken breasts
• 4 nests egg noodles (approx 50g per nest)
• 1 tsp fresh ginger (minced)
• 1 garlic clove (peeled and crushed)
• 1 large onion (peeled and sliced)
• 1 red pepper (deseeded and sliced)
• 1 green pepper (deseeded and sliced)
• 1 large carrot (peeled and cut into batons)
• 150 g mange tout (chopped in half)
• 200 g tinned water chestnuts (drained)
• 200 g tinned beansprouts (drained)
• 3 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 2 tbsp rice vinegar (or the juice of a lime)
• 1 tsp granulated sweetener (or sugar)
• 1/2 tsp ground black pepper
• 1/2 tsp Chinese five spice
• 1 bunch spring onions (chopped finely)
• low calorie cooking spray

Modo de preparo

1. 1

   Mist: Spray a wok with low calorie cooking spray and set on a medium-high heat. Add the onion, ginger and garlic and carrots and fry for 4-5 minutes until you can smell the aromatics.

2. 2

   Add the chicken breast and continue to cook on high until the chicken begins to brown. This should take around 5 minutes.

3. 3

   Add in the soy sauce, oyster sauce, rice vinegar, sweetener, black pepper and Chinese five spice and stir well. Continue to cook for for 8-10 minutes whilst you cook the noodles.

4. 4

   Cook the noodles according to the packet instructions. Drain and set aside.

5. 5

   Add the peppers, mange tout, spring onions, and water chestnuts and turn down to a simmer. Cook for another 3-5 minutes depending on how crunchy you like your veg.

6. 6

   Stir through the noodles, and beansprouts and serve!