1 kg Chicken fillets, cut into strips1 Large onion, chopped1 teaspoon Ginger/Garlic paste½ teaspoon ground green chillies(optional)¼ teaspoon Turmeric powder1 teaspoon Chillie powder1 teaspoon Cumin powder1 teaspoon salt/or to taste3 Tablespoons Worcestershire Sauce (plus excess for tossing stage)3 Tablespoons White Vinegar2 Tablespoons SugarA Pinch of Egg Yellow Food Colouring1 Cup Julienned Carrots(I use the ready bought julienne carrots)1 Cup Tri-Coloured Julienned PeppersSpring Onions/Parsley for garnishing250g Spaghetti
🍝Marinate the chicken fillets in all the spices,sugar,vinegar,colour and Worcestershire Sauce for 30 minutes 🍝Prepare Spaghetti according to pack instructions 🍝Heat a little olive oil and add Onions 🍝Sauté until light brown in colour 🍝Add chicken to the onions and cook over low heat together with ¼ cup water until water burns out. 🍝Stir Fry the vegetables in a little oil/butter (I season them lightly while stir-frying) 🍝Now add this to chicken, followed by the boiled spaghetti 🍝Gently toss together well 🍝For a more Authentic darker look to the dish, I sprinkle in more Worcestershire Sauce on at this stage.(as little or much as you prefer) 🍝Chicken Chow Mein is ready to be served garnished with chopped spring onions/parsley.ENJOY!!!(Foodeva Marsay)
INFO & TIPS
Personal Notes from Foodeva Marsay
📍I usually Break the batch of Spaghetti halfway down its length, makes a little go a long way (shhhh…it’s our little secret), Do not add all of the Spaghetti during the tossing stage, we want a good balance of chicken-vegetables-pasta/noodles. Excess boiled spaghetti freezes well in a zip-lock freezer bag.
📍Try adding 1 Cup of shredded Cabbage and/brocolli/baby corns during the Stir Fry point in recipe, Remember these are just optional, The recipe is just perfect without it too.
📍Try Shredding/Grating your carrots if you have younger kids.
📍Soy Sauce/Oyster Sauce/Fish sauce may be used instead of the Worcestershire Sauce.
📍Why not give Beef/Prawns a try if Chicken is not what you prefer.