44 S MAGAZINE ★ 11 AUGUST 2019
Spice girl
Honey mustard chow mein
Serves: 4
Total time: 40 minutes
Chow mein is the easiest thing
to order – but it’s even easier to
make. I whip up a double batch
and skewer half of the chicken for
the freezer, so if I have to make
a quick lunch or need something
to whack on a grill, I have the
same honey mustard chicken,
minus the chow mein. If you don’t
want extra for the freezer simply
halve the amount you make.
10 chicken thighs, thinly sliced
4 tbsps runny honey
4 tbsps wholegrain mustard
4 cloves garlic, minced
2½cm (1in) piece of ginger,
peeled and grated
4 tbsps soy sauce
1 tsp salt
3 tbsps sriracha sauce
Oil, for frying
2 medium onions, thinly sliced
450g (1lb) stir-fry vegetables
275g (10oz) ready-made noodles
A large handful of fresh coriander
50g (2oz) salted peanuts,
roughly chopped
Wedges of lime
● Put the chicken thighs in a large
bowl with the honey, mustard,
garlic, ginger, soy sauce, salt and
sriracha, and leave to marinate.
● Place a large non-stick frying
pan or wok on the hob on a high
heat. Add the oil and when it’s
really hot, add the onions. When
they are very brown, add half the
marinated chicken, putting the
other half into the fridge for later.
● Continue cooking the chicken
on a high heat. When it is cooked
through, add the stir-fry veg and
the noodles and mix before
lowering to a medium heat for 5
minutes or until the vegetables
are a little bit soft but still crisp.
● Take off the heat, sprinkle with
coriander and peanuts, and serve
with a wedge of lime. I’m always
tempted to add another dash of
sriracha at this stage.
For the chicken skewers:
● If you have made a double
batch of chicken, put half the
marinated meat on to skewers
and pop on a tray to freeze. When
frozen, take the skewers off the
tray and put them in a freezer bag
to store.TV chef and
Great British
Bake Off
star Nadiya
Hussain
serves up
three family
favourites
Compiled by
Victoria Gray