Description
This Chicken Chow Mein is a quick and flavorful stir fry made with tender chicken, crisp vegetables, and noodles tossed in a rich, savory sauce. Ready in just 25 minutes, it’s the perfect homemade alternative to takeaway and a satisfying one-pan dinner for busy weeknights.
Ingredients
For the sauce:
2 tbsp cornflour
1 tbsp soft dark brown sugar
2 garlic cloves, crushed
4 tbsp dark soy sauce
4 tbsp oyster sauce
300 ml (1.25 cups) chicken stock
For the stir fry:
1 tbsp sunflower oil
650 g (1.4 lb) chicken breast, cut into strips
2 tsp Chinese 5 spice
600 g (1.3 lb) stir fry vegetable mix
250 g (9 oz) dry noodles
4 spring onions, finely chopped (optional)
Instructions
- In a small bowl, combine cornflour, brown sugar, crushed garlic, and a little soy sauce to form a paste. Add the remaining soy sauce, oyster sauce, and chicken stock, whisking until smooth. Set aside.
- Place the dry noodles in a large bowl and cover with boiling water. Cover with a plate and let them soak while preparing the stir fry.
- Heat sunflower oil in a large frying pan or wok over medium-high heat. Add chicken and Chinese 5 spice, then stir fry for 6–7 minutes until nearly cooked through.
- Add the stir fry vegetables and cook for another 4–5 minutes until tender-crisp.
- Drain the soaked noodles and set aside.
- Pour the prepared sauce into the pan with the chicken and vegetables. Stir for 3–4 minutes until the sauce thickens and coats everything.
- Add the noodles and toss everything together until evenly mixed and heated through.
- Garnish with finely chopped spring onions and serve immediately.
Notes
Use chicken thighs for a juicier result or swap for prawns, beef, or tofu for variation.
Make it spicy by adding chili oil, sriracha, or red chili flakes.
For a vegetarian version, use vegetable stock and omit the chicken or replace it with tofu.
To prevent noodles from sticking, toss them with a drizzle of oil after draining.
Leftovers can be stored in the fridge for up to 2 days and reheated in a wok with a splash of water.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fried
- Cuisine: Chinese
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 42 g
- Cholesterol: 95 mg
