Tuesday, February 28, 2012

Chicken Chow Mein (Jamie's Food Revolution)

I found this recipe in Jamie Oliver's Food Revolution cookbook and after the first time making it, became Randy & I's favorite recipe for chicken chow mein. It does take a bit to prep the ingredients but cooks really fast.. so it's best to have everything cut up in advance, ready to go! because you use fresh ingredients ( garlic, ginger, limes, cilantro ) the flavors are light and refreshing... I've used both spinach in it and bok choi.. both are really tasty... and you can get the baby bok choi from Superstore too.

Here is the link to the original recipe: Jamie Oliver's Chicken Chow Mein
Here is the recipe with my revisions:


• a thumb-sized piece of fresh root ginger
• 2 cloves of garlic
• ½–1 fresh red chilli, to your taste
• 2 large skinless chicken breasts
• sea salt and freshly ground black pepper
• 2 green onions
• a small bunch of fresh cilantro
• 1 baby bok choi ( i usually use 3 baby sized ones ) or a couple handfuls of baby spinach
• 100g (2 bundles) noodles.. we use "Wu-Mu Dry Noodle" which we find at Superstore.. this probably would be good with rice noodles 
• oil
• 1 heaped teaspoon corn starch
• 1 tin of water chestnuts ( i've left these out and it still tasted great!)
• 2–3 tablespoons soy sauce
• 1 small lime

To prepare your stir-fry
• Put a large pan of water on to boil 
• Peel and finely slice the ginger and garlic 
• Finely slice the chili 
• Slice the chicken into finger-sized strips and lightly season with salt and pepper 
• Cut the ends off your green onions and finely slice 
• Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks 
• Halve the bok choi lengthways 

To cook your stir-fry
• Preheat a wok or large frying pan on a high heat and once it’s very, very hot add a good lug of oil and swirl it around 
• Stir in the chicken strips and cook for a couple of minutes, until the chicken browns slightly 
• Add the ginger, garlic, chilli, cilantro stalks, and half the green onions 
• Stir-fry for 30 seconds, keeping everything moving round the wok quickly 
• Add your noodles and bok choi to the boiling water and cook for 2 to 3 minutes, no longer 
• Meanwhile, add the cornstarch, water chestnuts and their water to the wok and give it another good shake to make sure nothing sticks to the bottom 
• Remove from the heat and stir in 2 tablespoons of soy sauce 
• Halve the lime, squeeze the juice of one half into the pan and mix well 
• Drain the noodles and bok choi in a colander over a bowl, reserving a little of the cooking water 
• Stir in the noodles and bok choi, with a little of the cooking water to loosen if necessary, and mix well 
• Have a taste and season with more soy sauce if needed

To serve your stir-fry
• Use tongs to divide everything between two bowls or plates, or to lift on to one large serving platter 
• Spoon any juices over the top and sprinkle with the rest of the spring onions and the coriander leaves 
• Serve with lime wedges

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