Chicken Chow Mein

Thumb-size piece of fresh root ginger 2 cloves garlic #189;-1 fresh red chili, to your taste 1 large skinless chicken breast, preferably free-range or organic Sea salt and freshly ground black pepper 2 scallions Small bunch of fresh cilantro 1 head bok choy Peanut or vegetable oil 4 ounces fresh (not dried) fettuccine (sold in most supermarkets) 1 heaped teaspoon cornstarch 1 can (8 ounces) water chestnuts (do not drain) 2-3 tablespoons soy sauce 1 lime To prepare: Bring a large pot of water to boil. Peel and finely slice the ginger and garlic. Finely slice the chili. Slice the chicken into finger-sized strips, and lightly season with salt and pepper. Cut the ends off the scallions, and finely slice. Pick the cilantro leaves and put to one side, and finely chop the stalks. Halve the bok choy lengthwise. To cook: Preheat a wok or large frying pan on high heat. Once it's very, very hot, add a good lug (about 2 tablespoons) of peanut oil and swirl it around. Stir in the chicken strips, and cook for a couple of minutes until the chicken browns slightly. Add the ginger, garlic, chili, cilantro stalks and half the scallions. Stir-fry for 30 seconds, keeping everything moving around the wok quickly. Add the noodles and bok choy to the boiling water, and cook for two to three minutes, no longer. Meanwhile, add the cornstarch and water chestnuts (with their liquid) to the wok, and give it a good shake to make sure that nothing sticks to the bottom. Remove from heat, and stir in 2 tablespoons of soy sauce. Halve the lime, squeeze the juice of one half into the pan, and mix well. (Cut the other half into two pieces; set aside.) Drain the noodles and bok choy in a colander over a bowl, reserving a little of the cooking water. Stir the noodles and bok choy into the wok with a little of the cooking water to loosen if necessary. Mix well. Taste and add more soy if needed. To serve: Use tongs to divide everything between two bowls or plates. Spoon any juices over the top, and sprinkle with the rest of the scallions and cilantro leaves. Serve with lime wedges. Serves two. "Jamie's Food Revolution" by Jamie Oliver (2009 Hyperion)