Chicken Chow Mein

A classic Chinese stir-fried noodle dish with tender chicken, crunchy vegetables and a savoury soy-based sauce.

Ingredients

• 500g chicken breast, cut into thin strips
• 1 tbsp light soy sauce (for the marinade)
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp cornflour (for the marinade)
• 1 tsp sesame oil (for the marinade)
• 250g dried egg noodles
• 3 tbsp groundnut or vegetable oil, divided
• 1 onion, thinly sliced
• 2 carrots, cut into thin matchsticks
• 1 red bell pepper, thinly sliced
• 100g beansprouts
• 3 spring onions, cut into 5cm lengths
• 2 garlic cloves, finely chopped
• 1 tbsp fresh ginger, finely grated
• 3 tbsp light soy sauce (for the sauce)
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp caster sugar
• 1 tsp sesame oil (for the sauce)
• 120ml chicken stock
• 1 tbsp cornflour mixed with 2 tbsp cold water

Instructions

1. Marinate the chicken: toss the chicken strips with 1 tbsp light soy sauce, the Shaoxing wine, 1 tsp cornflour and 1 tsp sesame oil. Set aside for 10 minutes while you prepare the vegetables.
2. Cook the noodles according to the packet instructions until just tender. Drain, rinse under cold water and toss with a teaspoon of oil to stop them sticking.
3. Mix the sauce: whisk together 3 tbsp light soy sauce, the dark soy sauce, oyster sauce, sugar, 1 tsp sesame oil and the chicken stock in a small bowl.
4. Heat 1 tbsp oil in a large wok over a high heat until smoking. Sear the marinated chicken in a single layer for 3–4 minutes until golden and cooked through. Remove and set aside.
5. Add another tablespoon of oil to the wok. Stir-fry the onion, carrots and red pepper for 2–3 minutes until just tender but still crunchy.
6. Add the garlic and ginger and stir-fry for 30 seconds until fragrant, then return the chicken to the wok.
7. Add the drained noodles and pour over the sauce. Toss everything together for 2 minutes so the noodles soak up the sauce.
8. Stir in the beansprouts and spring onions. Give the cornflour slurry a quick stir, drizzle it in and toss for 1 minute until the sauce thickens and glosses the noodles.
9. Taste and adjust with an extra splash of soy sauce if needed. Serve immediately in warm bowls.

Recipe Notes

Nutrition

Nutrition values are estimates per serving.

Frequently Asked Questions