Chicken Chow Mein
2 large Rangitikei free range Chicken breast, sliced
4cm piece ginger, grated
2 cloves garlic, sliced
1 fresh red chilli, sliced
1 spring onions, sliced
2 bok choy, halved
100g egg noodles
1 tsp corn flour
1 tin water chestnuts
3 Tsp soy sauce
Preheat a wok or large frying pan to high and once it’s very hot, add a good lug of oil and swirl it around. Stir in the chicken and cook for a couple of minutes, or until golden and cooked through.
Add the ginger, garlic, chilli, coriander stalks and half the spring onions. Stir-fry for 30 seconds, keeping everything moving round the pan quickly.
Cook the noodles and bok choy in the boiling water for just 2 to 3 minutes.
Add the cornflour, water chestnuts and their water to the wok and give it another good shake. Remove from the heat and stir in soy sauce and lime juice, mix well.
Drain the noodles and bok choy in a colander over a bowl, reserving the cooking water. Stir the noodles and bok choy into the pan, with a little cooking water to loosen, if necessary.
Garnish with spring onions and coriander leaves.