chicken

chicken chow mein

servings
2

method

This dish makes use of a tender, juicy Asian cabbage called bok choi, which is simple to cook and really tasty. You should be able to find bok choi (also known as pak choi, Chinese white cabbage or hakusai) in your supermarket but if not, then a nice little gem lettuce or a handful or two of baby spinach would work well instead.

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 spring onions and finely slice
• Pick the coriander leaves and put to one side, and finely chop the coriander stalks
• Halve the bok choi lengthways
• If using the mushrooms, either tear into pieces or leave whole

Chicken Chow Mein

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 groundnut 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, coriander stalks, mushrooms (if using) and half the spring 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 cornflour, 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

• from Jamie's Ministry of Food

ingredients

• a thumb-sized piece of fresh root ginger
• 2 cloves of garlic
• ½–1 fresh red chilli, to your taste
• 1 large skinless chicken breast, preferably
free-range or organic
• sea salt and freshly ground black pepper
• 2 spring onions
• a small bunch of fresh coriander
• 1 bok choi
optional: 4 shiitake mushrooms
• 100g (2 bundles) medium egg noodles
• groundnut oil
• 1 heaped teaspoon cornflour
• 1 x 220g tin of water chestnuts
• 2–3 tablespoons soy sauce
• 1 small lime

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1. by Mona on Mon 05 Dec 2011 @ 14:18

LOVE THIS ITS F**KIN TASTEY IN MA BELLY!!!!

2. by CaitlnW on Sat 22 Oct 2011 @ 22:40

So yummy! This is one of my go to recipes--YUM!<br />

3. by chelsea on Tue 11 Oct 2011 @ 19:12

how long does it take to cook all together? sounds like a wicked recipe!!!!!:P

4. by Judy Newman on Wed 28 Sep 2011 @ 17:00

OMG OMG OMG OMG!!! What a simple yet incredibly satisfying dish! I used stewing beef pieces cut really thinly and I used normal mushrooms, sliced and instead of water chestnuts, I used cashew nuts. Instead of using the water from the water chestnuts, I just used a cup of water from the noodles and pak choi. I really can't get over how tasty and fab the dish was...I will keep making this until people don't want it anymore....Just FAB!!!!

5. by SetGoodYardiieeKaaylaa on Thu 22 Sep 2011 @ 19:54

OMD'!<br /> This Looks Soo Nice Jamie, I'm Going To Try It..!!!

6. by Fail on Fri 26 Aug 2011 @ 12:29

This looks absolutely nothing like a chow mein.

7. by teemupii on Sun 03 Jul 2011 @ 17:00

This is really great recipe. I didn't use mushrooms nor chestnuts, as don't like them, but I added bean sprouts.

8. by Kyra Leyland on Wed 22 Jun 2011 @ 10:05

OMG DIS WUZ SOO AMAZING YGM? I LYKE PROPA INJOYD DIS, IT WAS LYKE OMMGGGGGG, SOOO TSTY LULZ LUV YA JAMIE BBY XXXXXXXX

9. by fran on Sun 15 May 2011 @ 06:26

You need to fix the placement on the site so the recipe can be read!

10. by mzsade on Thu 12 May 2011 @ 10:23

Darn! Overcooked the chicken again, but still, not half-bad tasting even as i made it.

11. by Summer on Wed 14 Apr 2010 @ 03:38

Jamie,

Thank you! Thank you! Thank you for following your heart and teaching America the joy of cooking. I was one of those kids from the South that didn't know a beet from a potato from an onion. And tonight I made this recipe! It was delicious.

Forever your loyal follower,
Summer

12. by TAmmI on Tue 23 Mar 2010 @ 16:26

i love this idea of passing on sooooooooooooo much, i was shocked how good it is, im cooking it again :D:D:D:D:D:D:D:D

13. by don\'t worry on Wed 24 Feb 2010 @ 12:02

chow mein is great ...

14. by DanielHarragon on Wed 10 Feb 2010 @ 10:44

Look's beautiful i have an idea i think it would be better to mabey like boil in water for a bit cause allot chinese places do and i think the tecture would be better! but i love this nice one.

15. by john on Sun 06 Dec 2009 @ 03:22

Great Recipe, I would stir the cornflour into a little water before adding to avoid small lumps.

16. by Mark on Sun 18 Oct 2009 @ 15:20

Fantastic recipe just wolfed down a ton of it. What a super star- downloading the iphone app as I type

17. by Trent Johrns on Tue 28 Jul 2009 @ 05:48

My newlywed wife and I both agree that an exposure to other cultures is important in the upbringing of children, and so, to celebrate the first birthday of our son Cumberland, we thought we would eschew the whole cake-and-candles tradition, and opt instead for something a little less Western. With the help of Jaime Oliver's celebrity chef web recipes we were able to give little Cumberland a first birthday he will never forget! Let me tell you, Mr. Oliver, your chicken chow mein recipe made the best finger food for our little tot's exploration of the Orient, though I had never heard of groundnut oil, so I used peanut butter instead, and I substituted red wine for soy sauce. After dinner, instead of putting on the usual Rugrats DVD we use to occupy him while we are occupied in another room, we played for him videotaped coverage of the Tiananmen Square protest, which he seemed to enjoy.

18. by France Tadena on Fri 24 Jul 2009 @ 09:00

I don't eat pork/ beef so I really wanted your chicken chow mein, hope you could send it to thru email. thanks a lot. by the way, i love watching your JAMIE AT HOME & MINISTRY OF FOOD.

19. by Rachel on Tue 21 Jul 2009 @ 03:36

This was easy and delicious! I'll definitely be passing the recipe on to my friends.

20. by Leanne on Fri 10 Jul 2009 @ 11:23

OH MY, I have never made anything with these ingredients before so I was slightly apprehensive but WOW - this was better than any chow mein I've ever tasted. Your recipes are always super tasty and not too fancy shmancy!

21. by felix on Tue 07 Jul 2009 @ 21:46

I made this without the water chestnuts (couldn't find any), a tablespoon crushed coriander seeds instead of fresh, half teaspoon chili powder instead of fresh chili and 6 medium sized sliced champignons (agaricus) instead of shiitake mushrooms.
It still came out better than what I've tasted in restaurants! Absolutely amazing, thank you Jamie.

22. by lee on Thu 21 May 2009 @ 14:07

hi jamie just wanted to drop you a line and let you know that last christmas someone bought me your ministry of food book and ive never looked back before we used to just eat frozen crap all the time now we eat proper fresh food every night and were as before i used to hate cooking (because it was so boring..stick in oven wait half an our take out serve!!!!) now i love it!!!! i love cooking using all the herbs basil corriander etc and ive learned what herbs go with what.our trolly used to be full of boxes now its full of fresh vegetables and good stuff!! you really have changed our familys whole way of thinking so i just wanted to say thanks a million your a top bloke!.

23. by astrid on Tue 19 May 2009 @ 09:08

Um, substitute for water chestnuts?

24. by mara on Tue 28 Apr 2009 @ 10:47

Simply gorgeus

25. by Parthena on Sun 15 Mar 2009 @ 13:42

Oh My God!!!..

i LOVE YOUR FOODDD SOOOO MUCCHHH

I ALREADY BOUGHT THE BOOK..

i think your a brilliant cook and all your food is great!

xXx

26. by charlotte from holland on Mon 23 Feb 2009 @ 16:41

its good

27. by Jacklyn on Tue 10 Feb 2009 @ 17:28

Jamie

i am a terrible cook, not because i cant more i have never needed too!! i feel inspired and i am off to buy your book

Thank you

28. by Kurt Frambo on Fri 06 Feb 2009 @ 09:53

Jamie you are the greatest. Thank you for inspiring me. I have since young age always loved cooking but after seeing some of first TV shows shown on Danish television my own cooking really improved thanks to your inspiring use of spices and combination of flavors.

29. by michelle on Wed 21 Jan 2009 @ 21:29

i love this receipe all the family love it jamies ministry of food is the best book sets the taste buds flowing thanx jamie

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