Ingredients

• 4 boneless skinless chicken breasts
• sliced into thin strips
• salt
• to taste
• Chinese five-spice powder
• to taste
• 1 red chilli
• finely chopped
• 1in/2.5cm piece fresh root ginger
• peeled and grated
• 4 cloves garlic
• peeled and finely chopped
• 1 tbsp groundnut oil
• 1 tbsp sesame oil
• 2 carrots
• peeled and cut into matchstick pieces
• 1 spring cabbage
• core removed
• leaves finely shredded
• ½ head broccoli
• cut into small florets
• 2 heads bok choi
• chopped
• 4 spring onions
• chopped
• 400g/14oz egg noodles
• cooked according to packet instructions
• 1 small bunch fresh coriander
• leaves only
• chopped
• 60ml/2fl oz sake
• plus 1 tbsp
• 3 tbsp Shaoxing rice wine (available in some supermarkets or Asian grocers; substitute dry sherry if unavailable)
• 3 tbsp sweet chilli sauce
• 1½tsp nam pla (Thai fish sauce)
• 1 tsp light soy sauce
• 1 tsp cornflour
• 1 handful beansprouts
• freshly ground black pepper
• to taste

Directions

• Place the chicken strips into a bowl and season with the salt and Chinese five-spice powder.
• In a small bowl
• mix together the chopped chilli
• grated ginger and chopped garlic. Add about a fifth of this mixture to the chicken and mix well
• then set the chicken aside to marinate for a few minutes.
• Heat the groundnut oil in a wok until starting to smoke
• then add the chicken and fry for 2-3 minutes
• turning the chicken over once
• until golden-brown all over. Transfer the seared chicken
• along with any juices
• from the wok into a bowl and set aside.
• Return the wok to the heat and add the sesame oil. Fry the remaining chilli
• ginger and garlic mixture for about 30 seconds
• or until fragrant
• then add the carrots
• cabbage and broccoli and stir fry for 1-2 minutes.
• Add the chicken back into the wok (reserving the juices).
• In a small bowl
• mix together the sake
• Shaoxing rice wine
• one teaspoon of the nam pla and the sweet chilli sauce
• then add to the wok and stir well.
• Add the chopped bok choi and spring onions to the wok along with the cooked egg noodles. Stir fry for 1-2 minutes to heat through
• then add the beansprouts.
• Add the light soy sauce
• one tablespoon of sake
• the remaining nam pla and the cornflour. Mix well to combine
• then add to the wok and cook for one minute
• or until the liquid has thickened slightly.
• To serve
• season the chow mein with freshly ground black pepper and divide among four serving plates. Garnish with the fresh coriander leaves.