This is actually the third time we have made this dish, but today was the first time we used all the ingredients stated (previously we didn’t have any sesame oil) therefore it’s fine to review! *cough* This is a great recipe to have on hand when you need a really quick meal, although we actually chose to cook it tonight simply because we weren’t sure how much longer our chicken would last!
Preparation is simply slicing chicken, peppers and spring onion and the key to this is very thin slices. We always seem to run into the same problem of the chicken pieces all sticking together once the seasonings and cornflour have been added, but they can be separated once the chicken is cooking. I have an inkling that this may happen because we season the chicken in quite a small bowl – next time a larger dish is probably in order! I’d recommend that once the chicken is cooking, you make sure you know the remaining steps as everything suddenly happens very quickly!
Taste-wise, this is really nice. I can’t really compare it to a chow mein from a Chinese takeaway as I haven’t had a good one in quite a while (note to Chinese takeaway addicts – south west London isn’t for you!), but neither Ted nor I have ever been disappointed with how this has turned out.
Preparation time: 12 minutes
Cooking time: 8 minutes
Total time: 20 minutes
Difficulty: very easy / easy / moderate / a bit tricky / very difficult
Taste: disgusting / edible / average / tasty / delicious
Cook again? Yes, definitely