Chicken Chow Mein

Chicken chow mein is one of those quick and delicious dinner ideas that always hits the spot. It’s packed with tender chicken, crunchy vegetables and saucy noodles, making it perfect for a busy weeknight meal. I love recipes like this because they come together fast, taste better than takeaway and are easy to adjust with whatever vegetables you have at home. Serve it hot straight from the wok with your favourite chilli sauce on the side. This is definitely one of those recipes the whole family will enjoy!

Preparation Time 15 minutes 

Cook Time 20 minutes 

Serves 6 

Ingredients 

250 grams chicken breasts- thinly sliced 

4 cups green cabbage- thinly sliced 

1 1/2 tablespoons oil 

2 cloves garlic- minced 

200 grams chow mein noodles 

1 carrot- julienned 

1/2 cup bean sprouts- if using 

1 green pepper- thinly sliced

200 grams mushrooms- thinly sliced 

3 stalks green onion- cut into 5 cm batons 

1/4 cup water 

Chow Mein Sauce 

2 teaspoons corn starch 

1 1/2 tablespoons soy sauce 

1 1/2 tablespoons oyster sauce 

1/2 teaspoon sesame oil 

2 teaspoons sugar- optional 

1/2 teaspoon salt

1/2 teaspoon white pepper 

1/2 teaspoon black pepper 

https://youtu.be/DZZ4cAP5v4M

Instructions 

1. Combine all the chow mien sauce ingredients together and mix until smooth. Marinate the chicken by pouring 1 tablespoon of this chow mein sauce in the chicken and mixing it in to coat well. Set it aside for 10 minutes. 

2. Prepare the noodles as instructed on the pack. Drain and set the noodles aside. 

3. Heat the oil in a wok over a high heat, add the garlic and stir fry for 10 seconds. Add the chicken and stir fry for a minute until the surface gets a tinge of brown colour, but the inside would still be raw and not cooked through. 

4. Add the mushrooms, cabbage, carrots, peppers and white parts of the spring onions. Stir fry for 2 minutes until the cabbage begins to wilt. 

5. Add the noodles, sauce and water. Stir fry for 1 minute. Make sure you stir constantly. 

6. Add the bean sprouts and green parts of the green onion. Toss it in for 30 seconds until the sprouts begin to wilt. 

7. Remove the noodles from the wok and serve.