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Nadiya Hussain's honey mustard chow mein
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"Chow mein is the easiest thing to order, but even easier to make. I love the flavours of honey mustard, so I’m keeping it simple. I also whip-up a double batch and skewer half 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 the extra in the freezer, simply halve the ingredients in green." - Nadiya Hussain
10 chicken thighs, thinly sliced
4 tablespoons runny honey
4 tablespoons wholegrain mustard
4 cloves of garlic, minced
a 2.5cm piece of ginger, peeled and grated
4 tablespoons soy sauce
1 teaspoon salt
3 tablespoons sriracha sauce
oil, for frying
2 medium onions, thinly sliced
450g stir-fry vegetables
275g ready-made noodles
a large handful of fresh coriander
50g salted peanuts, roughly chopped
wedges of lime
1. Put the chicken thighs into a large bowl with the honey, mustard, garlic, ginger, soy sauce, salt and sriracha, and leave to marinate.
2. 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.
3. Continue cooking the chicken on a high heat, and when it is cooked through, add the stir-fry veg and the noodles and mix together, before lowering to a medium heat for 5 minutes or until the vegetables are just a little bit soft, but still crisp.
4. Take off the heat, sprinkle with the coriander and peanuts, and serve with a wedge of lime – and I’m always tempted to add another dash of sriracha.
5. Once you have eaten, put the marinated chicken from the fridge on to skewers and pop on to a tray to freeze. When frozen, take the skewers off the tray and put them into a bag to store.
If you have made a double batch of chicken put half of the marinated meat on to skewers and pop on a tray to freeze. When frozen, take the skewers off the tray and put them into a freezer bag to store.
Defrost fully when needed, then cook in a preheated oven (220°C/ fan 200°C) for 30 minutes, turning halfway through.
This recipe was first published in July 2019.