A mean, filling, chicken and veg chow mein, which I believe to be syn free.

I came across this tonight, by mistake. Pretty much I was going to follow another recipe and realised I didnt have half of the ingredients. Not even soy sauce!!! But it was super tasty and filling.

No oil, so a good non stick pan is needed!

Serves 2 | 10 mins prep | 15 mins Cooking time

Ingredients

2 Chicken Breasts

1 Large stick of Celery

1 large Carrot, sliced fine

Dried Egg Noodles

Broccoli

Mushrooms

Onions

Cabbage

Garlic

Ginger

Red Chilli Peppers

5 Spice seasoning

Oyster Sauce

Lemon Juice

Salt and pepper

Method

Butterfly the Chicken breasts and add 5 Spice and salt and pepper.

In a non stick pan, add butterflied chicken breasts to a high heat with some fry light. Once chicken starts to turn white, just over the halfway in height, turn them.

Cook for the same amount of time it took to cook the other side on a lower heat. Remove the chicken and sit, dont cut it yet. (This keeps them juicy)

Add all the vegetables and spices into the pan and add some lemon juice to deglaze the spices from the chicken.

Put the dried egg noodles in a bowl with some boiling water and leave for 5 mins.

Cook until the small broccoli florrets and carrots are warmed through but not soft, about 5 minutes.

Slice the chicken and add back to the pan, with a 1/4 jar of oyster sauce

Drain the noodles once soft and add to the pan. Mix with the sauce and serve hot.

10 mins of preparation

Getting that veg going!

Syn free, meal for 2, served