Chicken and Tri-Bell Pepper Chow Mein

METHOD:

1. Fill a large bowl with water and add ice cubes. In a wok, cook the noodles in abundant boiling salted water until al dente, 3 minutes if fresh, 8 to 10 minutes if dried. Drain and transfer the noodles to the ice water. When cold, drain, transfer to a plate, coat lightly with oil, and set aside

2. Drain the wok, dry it, and heat over high heat. Add 4 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add the chicken and stir-fry until the chicken is cooked through, about 6 minutes. Transfer the chicken to a plate

3. Add the remaining 2 tablespoons oil to the wok, swirl, and when hot, add the garlic, ginger and scallions. Stir-fry until soft, about 1 minute

4. Add the soy sauce, deglaze the wok, and add the honey and lime juice. Simmer until the liquid is reduced by one quarter, about 30 seconds. Return the chicken with any juice in the plate to the wok and add the peppers. Toss, add the noodles, and heat through, about 2 minutes

5. Transfer to a platter, drizzle with the sesame oil, and serve

Recipe presented by Breville