Takeaway chicken chow mein

Takeaway chicken chow mein

Delicious chicken chow mein recipe from the Slimming World website, 0.5 syns per portion

time

10 mins

pan

25 mins

fire

394 kcal

time

10 mins

pan

25 min

fire

394 kcal

Takeaway chicken chow mein

SERVES

4

DIFFICULTY

EASY

SERVES

4

Difficulty

EASY

This is a real classic, it’s tasty enough to stand in for a takeaway, and it’s very easy to do. Also a great way to get lots of veg incorporated into your main! From the Slimming World website: http://www.slimmingworld.com/recipes/chinese-chicken-chowmein.aspx

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Takeaway chicken chow mein

Servings: 4
Delicious chicken chow mein recipe from the Slimming World website (with permission)
Syns: 0.5 per portion
Print Recipe
10 mins
25 mins

Ingredients

  • 4 tbsp light soy sauce
  • 1 level tbsp hot chilli sauce
  • 2 tsp Chinese rice vinegar or white wine vinegar
  • 4 garlic cloves peeled and crushed
  • 2 cm piece root ginger peeled and finely grated
  • 1 tsp Chinese five-spice powder
  • 3 large skinless chicken breast fillets thinly sliced
  • 200 g dried medium or thin egg noodles
  • Low calorie cooking spray
  • 200 g mangetout halved lengthways
  • 225 g can water chestnuts drained
  • 225 g can bamboo shoots drained
  • 1 red pepper deseeded and thinly sliced
  • 8 spring onions sliced diagonally
  • 1 level tbsp sweet chilli sauce
  • 4 tbsp dark soy sauce
  • Thinly sliced red chillies to serve (optional)

Instructions

  • Place the light soy sauce in a large bowl and stir in the hot chilli sauce, vinegar, garlic, ginger and five spice powder. Add the chicken and stir to coat in the dressing. Leave to marinate for 10 minutes.
  • Meanwhile, cook the noodles according to the packet instructions and drain well.
  • Spray a large wok or frying pan with low calorie cooking spray, add the chicken mixture and stir-fry over a high heat for 4-5 minutes until lightly browned.
  • Add all the vegetables and stir-fry for a further 4-5 minutes.
  • Add the noodles, sweet chilli sauce and dark soy sauce and cook for a further 4 minutes until piping hot. Serve immediately with sliced red chillies on the top, if using.

Notes

Try alternative versions with pork, turkey or tofu!
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!
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