Chicken and Broccoli Lo Mein

Instructions

1. 1

   Put 3000 ml of the water in a covered 5-litre saucepan and bring to a boil over high heat. While it heats, cut the carrot into thin matchsticks, slice the mushrooms and mince the garlic.

2. 2

   Cut the boneless, skinless chicken into pieces about 2 cm across.

3. 3

   Mix the soy sauce, vinegar and ketchup in a small bowl. Add the dry spaghetti to the boiling water and cook uncovered according to its package timing, usually 8–12 minutes, stirring occasionally. Drain when tender. Cook the chicken and vegetables while the pasta boils.

4. 4

   Heat 1 tbsp of the oil in a lidded, 30 cm deep frying pan over medium-high heat. Add the chicken in a single layer and cook for 7–9 minutes, turning occasionally, until the thickest pieces reach 74°C/165°F on a food thermometer. Transfer to a plate.

5. 5

   Add the remaining 1 tbsp oil, carrot and mushrooms to the pan. Stir-fry over medium-high heat for 2 minutes. Add the frozen broccoli, garlic and remaining 60 ml water. Cover, reduce to medium heat and cook for 4–5 minutes. Uncover and cook for another 2–3 minutes, stirring, until the vegetables are tender and most of the water has evaporated.

6. 6

   Return the chicken and its juices to the pan, then add the drained spaghetti and sauce. Toss over medium-high heat for 2–3 minutes until evenly coated and steaming throughout, with the chicken reaching 74°C/165°F again. Divide among four bowls and serve.