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Chicken chow mein with bok choi & water chestnuts
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Total Time:
20 minutes
Healthy Chinese-inspired stir-fry with fresh ingredients and reduced oil and soy, featuring vitamin C-rich bok choi. Easily done in a hot pan for quick and delicious results.
Ingredients:
  • 4cm piece ginger
  • 2 cloves garlic
  • 1 fresh red chilli
  • 2 spring onions
  • half bunch coriander
  • 1 bak choi
  • 1 large skinless chicen breast higher-welfare
  • groundnut oil
  • 100g free-range egg noodles
  • 1 heaped teaspoon cornflour
  • 1 220g tin water chestnuts
  • 3 tabslespoons soy sauce low-salt
  • 1 lime
Instructions:
  • - Boil a pan of water. Peel and slice ginger, garlic, and chili finely. Slice spring onions. Set aside coriander leaves and finely chop the stalks. Halve bok choi. Slice chicken into strips, season lightly. Heat a wok, add oil, then cook chicken until golden. Add ginger, garlic, chili, coriander stalks, and half of the spring onions, stir-fry for 30 seconds. Cook noodles and bok choi for 2-3 minutes. Add cornflour, water chestnuts with water to the wok, stir in soy sauce and lime juice. Drain noodles and bok choi, stir into the wok. Adjust seasoning with soy sauce. Plate and garnish with remaining spring onions and coriander, serve with lime wedges.

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