Healthier chicken chow mein

Prep 10 mins Cook 15 mins

SERVES 4

• 1 tsp toasted sesame oil

• 400 g skinless chicken breast fillet, cut into thin strips

• 1 red pepper, deseeded and sliced

• 1 yellow pepper, deseeded and sliced

• 2 carrots, thinly sliced

• 250 g chestnut mushrooms, sliced

• 2 x 300 g packs spiralised courgette

• Handful fresh coriander leaves, roughly chopped

• 1 tsp sesame seeds

FOR THE SAUCE

• ½ tbsp cornflour

• 3 cm piece fresh ginger, grated

• 2 garlic cloves, crushed

• 2 tbsp reduced-salt soy sauce

• 2 tbsp oyster sauce

• 1 tsp fish sauce

• 1 tsp toasted sesame oil

TO MAKE the sauce, whisk together all the sauce ingredients with 50 ml cold water until combined. Set aside. Heat half the oil in a large wok or frying pan over a high heat until hot. Stir-fry the chicken for 8 minutes until golden and cooked through. Transfer to a bowl and set aside. Heat the remaining oil in the wok, add the peppers, carrots and mushrooms and stir-fry for 2 minutes, until the mushrooms are just cooked. Return the chicken to the wok and add the courgette. Toss to combine then pour in the sauce. Stir-fry for 2 minutes or until the courgette is tender and the sauce has thickened. Serve garnished with the coriander and sesame seeds.