Low Carb Chicken Chow Mein Recipe 445

PORTUGUESE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350F.
• In a casserole, combine tomatoes, ham, onions, mustard, garlic, wine and port.
• Season chicken pieces with salt and pepper then arrange on top of tomato mixture in a single layer.
• Dot with butter.
• Bake in preheated oven for 1 hour or until chicken is browned and tender.
• Sprinkle with brandy.
• To serve, spoon sauce over chicken.

DIET COLA CHICKEN MY WAY

Steps:

• Mix together the ketchup, diet cola, vinegar, hot sauce and onions in a large skillet. Add the chicken breasts and bring the sauce to a boil over medium high heat.
• Reduce to a simmer and cook for 50 minutes, until the chicken is tender enough to split with a fork. The sauce will be reduced by half and quite rich and thick.
• Serve each breast with a quarter of the sauce.

CHICKEN CHOW MEIN

Steps:

• Use a potato peeler to remove the skin from the ginger. Discard skin, then carefully grate 1 tbsp from the root. Put in a bowl, crush in the garlic, and add the ketchup, oyster sauce, soy sauce and 3 tbsp water. Stir.
• Use a sharp knife to cut the pepper into quarters on a board. Remove the seeds and stalk, then slice diagonally into strips. Cut the ends from the spring onions, and cut the green and white of the onion lengthways. Open the bag of beansprouts. Cut the chicken into bite-size pieces.
• Boil a large pan of water on the hob. when the water is boiling, drop in the noodles, turn off the heat and set the timer to 4 mins. when the time is up, drain in a colander or a large sieve in the sink. ask an adult to help you.
• With everything prepared, you can now start cooking. Heat the wok - it's hot enough when it starts to smoke. add the oil and chicken. Use a wooden spoon to keep moving the chicken around the wok until it is half white, half pink. add the pepper and stir-fry for a further 1 min.
• Pour the sauce into the wok and stir well until bubbling.
• Add the noodles, beansprouts and spring onions a handful at a time, then toss into the sauce until it is well coated, stirring constantly until the beansprouts wilt. Serve in bowls - an easy way is to use tongs.