Guyanese Chow Mein

4 standard portions

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Ingredients

• 1 lb Boneless chicken thighs (455g)
• 1 tbsp cassareep
• 4 tbsp green seasoning
• 1 inch of ginger (grated)
• 1 tsp of onion powder (optional)
• 1 tsp of garlic (granules or powder)
• 1/2 tsp of chinese 5 spice
• 1 tsp of black pepper
• 1 tsp of pink salt
• 2 zucchini's (peeled and spiralised into noodles)
• 4 garlic cloves (chopped)
• 1 small onion (sliced)
• 2 medium carrots (julienne)
• 2 Bell peppers (red and green(julienne))
• A handful of Bora (long green beans, chopped in small pieces)
• 2 Scallion (sliced)
• 1/2 wiri wiri peppers/Scotch bonnet (optional)
• Salt and pepper (if needed extra to taste)
• 2 tbsp of coconut oil

Method

1. Start by placing the chicken thighs in a medium sized bowl then add the grated ginger, green seasoning, cassareep, garlic (granules or powder) Chinese five spice, black pepper and pink salt.
2. Marinate the chicken (using hands or tongs) to ensure the chicken is evenly combined then wrap and set aside for at least an hour (overnight is preferred).
3. Melt coconut oil in a heavy duty wok or large frying pan/skillet on medium/high heat and proceed to sear (brown) the chicken on both sides.
4. Reduce the heat to medium and allow the meat to cook through and this should take 10-15 minutes.
5. Add the onion and garlic and saute for 1-2 minutes until soft.
6. Then add the vegetables - carrots, bora (green beans), scallion and bell peppers. Fold in the vegetables so they are mixed in with the chicken pieces.
7. Cover the vegetables with a lid for 5 minutes, there should be enough liquid in the pan to do a quick steam of the vegetables so they are completely soft. If not add a splash of water (not too much) to do.
8. Remove the lid, if there is excess liquid increase the heat to high to cook off the excess liquid.
9. Finally fold in the vegetable noodles, heat them through.
10. Do a taste test and adjust for pink salt and black pepper for serving.