Ingredients
- 3 carrots, peeled (medium carrots)
- 2 garlic cloves, minced
- Gingerroot (3cm piece, peeled and finely grated)
- 1/2 cup oyster sauce
- 1/2 teaspoon ground white pepper
- 1/4 cup sliced almonds (natural)
- 2 teaspoons sesame seeds
- 2 tablespoons oil (rice bran oil)
- 400 grams boneless skinless chicken breast (fillet, sliced)
- 1 brown onion (cut into thin wedges)
- 300 grams broccoli, cut into florets
- Green cabbage, shredded (1/4 cabbage)
- 1/2 cup bean sprouts (trimmed)
How to Make
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Step 1: Using a spiral slicer or julienne peeler, cut carrot into long, thin noodle shapes.
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Step 2: Combine garlic, ginger, oyster sauce, pepper and 1/3 cup water in a jug.
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Step 3: Heat a wok over high heat and add almonds and sesame seeds and stir-fry for 2 minutes or until toasted and then transfer to a bowl.
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Step 4: Add 1/2 the oil to the wok and swirl to coast and then add chicken, stir-fry for 3 minutes or until cooked through and then transfer to a heatproof bowl and cover to keep warm.
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Step 5: Add remaining oil and swirl to coat and add onion and stir-fry for 2 to 3 minutes or until softened and then add carrot, stir-fry for a further 2 minutes or until just tender and then add broccoli and shredded cabbage and stir-fry for 2 minutes or until cabbage beings to wilt.
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Step 6: Return chicken to the wok with sauce mixture and bean sprouts and stir-fry for 1 to 2 minutes or until heated through.
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Step 7: Serve chow mein sprinkled with toasted almond mixture.
Tips & Variations
- Spiral slice or
- Julienne peeler
We hope you enjoy this recipe!
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