Chicken Chow Mein
A delicious Chicken Chow Mein recipe with tender chicken and crisp vegetables, coated in a rich sauce.
Equipment
- frying pan
- Wok
- bowl
Ingredients
For the sauce
- 2 tablespoon Cornflour See notes
- 1 tablespoon Soft dark brown sugar
- 2 Garlic cloves Crushed
- 4 tablespoon Dark soy sauce
- 4 tablespoon Oyster sauce
- 300 ml Chicken stock A cube is fine
For the stir fry
- 1 tablespoon Sunflower oil
- 650 g Chicken breast (approx x4), Cut into strips
- 2 teaspoon Chinese 5 spice
- 600 g Stir fry veg bag
- 250 g Dry noodles
- 4 Spring onions Finely chopped (optional)
Instructions
Preparation
- Put the cornflour in a small bowl, add the sugar, garlic, and enough soy sauce to mix a smooth paste. Add the remaining soy sauce, oyster sauce and chicken stock. Whisk until smooth and set aside.
- Place noodles in a separate bowl. Pour boiling water straight from the kettle over the noodles, pop a plate over the top and leave to soak while you cook the stir fry.
- Heat the oil in a large frying pan or wok and add the chicken with the 5 spice. Stir fry for 6-7 minutes until the chicken is almost cooked.
- Stir the noodles with a fork to make sure they are softening evenly.
- Add the vegetable mix to the chicken and stir for a further 4-5 minutes until softened a little.
- When the noodles are just cooked, drain.
- Add the sauce to the chicken and vegetables and cook for 3-4 minutes until thickened and coating the ingredients.
- Add the drained noodles and toss to coat everything well. Garnish with the spring onions if using.
Notes
Can adjust the amount of sauce ingredients to taste if desired.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 35gFat: 15gSaturated Fat: 2gCholesterol: 75mgSodium: 1200mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 3mg
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