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Chicken Chow Mein For a Busy Night

Updated: Feb 16, 2021

I love chicken chow mein. It's a family favourite and the kids will eat it 7 days a week if they could. It's a great way to use up all the leftover vegetables I have lying around in my fridge. Little bits and pieces of vegetables need not go to waste anymore with this recipe. I love how you can change up the ingredients according to your family's wishes, and can be one of those dishes you rustle up on a busy week night.

Preparation Time 15 minutes

Cook Time 20 minutes

Serves 4-6


340 grams Chow mein Noodles

450 grams Chicken breasts- thinly sliced

2 teaspoons baking soda

1/2 teaspoon white pepper

1 Tablespoon soya sauce

1 medium carrot- julienne

1 1/2 cups cabbage- thinly sliced

1 large bell pepper- any colour- julienne

5 spring onions- chopped

3 cloves garlic- minced

2 teaspoons ginger- minced


4 Tablespoons Oyster Sauce

4 Tablespoons Soya Sauce

2 Tablespoons sweet chilli sauce

2 teaspoons sriracha sauce

3 teaspoons vinegar

1 1/2 teaspoons sesame oil (optional )


1 teaspoon toasted sesame seeds


  1. Marinate the chicken: Combine the chicken, white pepper, 1 tablespoon soya sauce and the 2 teaspoons baking soda. Marinate in the fridge for 30 minutes. Take it out of the fridge 10 minutes before cooking.

  2. Blanche the noodles until al dente. Throw them into ice water to stop the cooking process. Then drain and spread them out to dry on paper towels. Pat them dry with paper towels. This helps keep them crispy.

  3. Make the sauce: Combine all the ingredients for the sauce. Mix well and set aside.

  4. Add one teaspoon oil to the wok. Heat the wok until smokey and then add the chicken. Sear it well. Take it out of the wok and set it aside. DO NOT OVER COOK THE CHICKEN.

  5. Next, saute the vegetables (except the spring onions) together on high heat until they begin to wilt. Take them out and set them aside too.

  6. Add the spring onions to the wok, then toss in the noodles. Mix well and create a well. Add the garlic and ginger paste and then the chicken. Mix well.

  7. Pour the sauce into the wok. Finally add the vegetables and toss everything together.

  8. Cook on a low heat for 5 minutes just to meld the flavours together. Top with toasted sesame seeds.

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