Chicken chow mein

Ingredients

• 250 g medium egg noodles – contains wheat or gluten, eggs
• 300 g boneless, skinless chicken breasts
• 2 tbsp vegetable oil
• 2 garlic cloves
• 1 tbsp fresh ginger, peeled and grated
• 2 carrots
• 1 red or yellow bell pepper
• 4 green onions (scallions)
• 150 g (about 2¼ cups) green cabbage, finely shredded
• 3 tbsp soy sauce – contains soy, wheat or gluten
• 1 tbsp runny honey

Cup measures are approximate – weighing is more accurate. Need a different amount? Use the recipe finder to change the servings.

Equipment

• red (raw meat) cutting board
• second cutting board for vegetables
• 2 knives
• peeler
• garlic crusher
• grater
• large saucepan
• colander
• wok or large skillet
• wooden spatula
• small pitcher
• food thermometer

Method

1. First, on the vegetable board, peel the carrots and cut them into thin sticks. Slice the pepper and green onions. Crush the garlic and grate the ginger.
2. Mix the soy sauce and honey in the small pitcher.
3. On the raw-meat board, with its own knife, cut the chicken into thin strips. Do not wash raw chicken. Wash your hands, the board and the knife in hot soapy water.
4. Teacher-led: Cook the noodles in a pan of boiling water as the package says, then an adult drains them in the colander and tosses them with a few drops of oil so they do not stick. (4 min)
5. Teacher-led: Heat the oil in the wok over high heat. Stir-fry the chicken, keeping it moving, until golden. (6 min)
6. Teacher-led: Cut the thickest strip in half: cook until there is no pink meat, the juices run clear and a food thermometer in the thickest part reads at least 165 °F (74 °C).
7. Teacher-led: Add the garlic, ginger, carrot, pepper and cabbage and stir-fry until just tender but still crunchy. (3 min)
8. Teacher-led: Add the noodles, sauce and green onions and toss everything together until hot. Serve straight away. (2 min)