CHICKEN CHOW MEIN

CHICKEN CHOW MEIN
Chinese food always looks so fresh, colorfull and tasty because you generally cook it very quick over high heat, but takes a lot of preparation.
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.

Marinate 4 chicken breasts sliced thinly in a mixture of
3 tbsp soy sauce
2 tspn sesame oil
2 tbsp rice wine vinegar or Sherry
Tspn salt and pepper in a bowl for 10 mins.

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 tbsn 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.
Enjoy!
Recipe and photo: André Arendse