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Chicken Chow Mein

We’ve been making this dish for at least fifteen years as a ‘go-to’ favorite that’s a great way to make use of any odd bits lurking in the veggie bin: as long as you have chicken and a good imagination, success is ensured. Be creative — cauliflower, green beans, zucchini, red peppers . . . you get the idea. Full of flavor and healthier than any take-away, this is a time-tested standard for many reasons!

Chicken Chow Mein

3 garlic cloves, crushed
good chunk of fresh ginger, peeled and grated
1 red chili, deseeded and finely chopped
1 tbs. soy sauce
2 tbs. tomato paste
4 boneless, skinless chicken thighs cut into chunky strips (or 2 breasts)
4 oz. dried Chinese egg noodles
½ head of broccoli, cut into florets
3 carrots, cut into thin sticks
1 tbs. vegetable oil
1 yellow pepper, deseeded and cut into strips
⅔ cup sugar snap peas, cut in half lengthwise
14 oz. can bean sprouts, drained
3 green onions, halved and cut into long strips
1 tbs. oyster sauce
1 tbs. soy sauce
1 tsp. sesame oil

Mix together the garlic, chili, soy sauce, and tomato paste. Add the chicken and leave to marinate at least 15 minutes, or chilled, up to overnight.

Boil a large pan of water, season with salt and add the noodles, broccoli, and carrots. Cook for 4 minutes, then drain.

Heat the oil in a large wok or skillet. Add the chicken and its marinade and stir-fry for 4-5 minutes, until almost cooked through. Toss in the noodles, broccoli, carrots, yellow pepper, sugar snap peas, and bean sprouts. Continue stir-frying for 3-4 minutes until the vegetables are warmed though.

Mix together the oyster sauce, soy sauce, sesame oil, and 2 tbs. water. Add to the wok, toss everything well and serve.

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