Peking Prawn and Chicken Chow Mein

Serves: 4
Prep Time: 15mins
Cooking Time: 10mins

2 tbsp groundnut oil
2 chicken breasts, sliced
1 large onion, peeled and sliced
2 cloves garlic, crushed
2cm piece fresh ginger, peeled and finely chopped
1 red pepper, deseeded and cut into strips
2 celery sticks, sliced
250g cooked tiger prawns
150g bean sprouts
2 tbsp sherry
1 tsp cornflour
2 tbsp light soy sauce
300g thin Chinese noodles
spring onion, shredded, to garnish


Warm a wok over a medium heat and add 1 tbsp of the groundnut oil.

Stir fry the chicken ofr 2 minutes until golden then remove and reserve.

Add the remaining oil to the wok then stir fry the onion, garlic and ginger together for 1 minute.

Add the red pepper and celery and stir fry for another minute then add the chicken and prawns and heat through.

Add the beansprouts and toss well then reduce the heat and add the sherry and soy sauce.

Mix the cornflour with a little water and stir in then bring to the boil and toss until thickened.

Cook the noodles in boiling salted water, drain and toss into the chicken and prawns.

Serve garnished with the shredded spring onion.