Contributed By: tscholes
Jaime Oliver - Food Revolution
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Total Preparation Time: Less than 15 minutes
Ingredients: Chicken & Turkey
Rice, Pasta & Bread
Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 2
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Lunch
Entree
Ingredients
A thumb-sized piece of fresh ginger root
2 cloves Garlic
1/2 -1 fresh red chile, to your taste
1 Lg sknls, bnls chicken breast fillet, preferably organic
Sea salt & freshly ground black pepper
2 Scallions
A small bunch of fresh cilantro
1 Bok choy
4 Shiitake mushrooms (optional)
4 oz ( 2 bundles) chow mein noodles
Peanut or vegetable oil
1 Heaped tsp cornstarch
1 8oz Can of water chestnuts
2-3 tbsp Soy sauce
1 Small lime
Preparation
To Prepare Your Stir-Fry:
Put a lg pan of water on to boil. Peel and finely slice the ginger and garlic. Finely sliced the chile. Slice the chicken into finger-sized strips and lightly season with salt and pepper. Cut the ends of your scallions and finely slice. Halve the bok choy lengthwise. If using the mushrooms, either tear into pieces or leave whole.
To Cook Your Stir-Fry:
Preheat a wok or a lg frying pan on high heat and once it's very, very hot, add a good lug of peanut 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, chile, cilantro stalks, mushrooms (if using) and half the scallions. Stir-fry for 30 seconds, keeping everything moving around the wok quickly. Add your noodles and bok choy 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 heat and stir in 2 tbsp of soy sauce. Halve the lime, squeeze the juice of one half into the pan and mix well. Drain the noodles and bok choy in a colander over a bowl, reserving a little of the cooking water. Stir in the noodles and bok choy, 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 lift on to one lg serving platter. Spoon any juices over the top and sprinkle with the rest of the scallions and the cilantro leaves. Serve with lime wedges.
Cook's Notes
if u can't get bok choy then a heart of romaine lettuce (halved or a handful or two of baby spinach thrown into the wok for the last 2 or 3 mins of cooking will do the trick - Jamie Oliver
Nutrition Information