Savory Chicken Chow Mein
A quick and flavorful stir-fry dish featuring chicken, vibrant vegetables, and a savory sauce, perfect for busy weeknights.
Ingredients
Sauce
- ¼ cup dark soy sauce can reduce sodium if preferred
- ¼ cup oyster sauce or mushroom sauce for a vegetarian option
- 2 tablespoons soft dark brown sugar light brown sugar works too
- 1 cup chicken stock homemade if possible
- 2 tablespoons cornflour mixed with water for consistency
Main Ingredients
- 300 g chicken breast cut into thin strips
- 3 cloves garlic crushed
- 2 tablespoons sunflower oil substitute with vegetable oil if needed
- 1 bag stir-fry vegetable mix or fresh diced veggies like bell peppers and bean sprouts
- 200 g dry noodles dried egg noodles or straight-to-wok noodles
- 1 teaspoon Chinese 5 Spice reduce if you’re sensitive to strong flavors
Instructions
Preparation
- Start by measuring and preparing all your ingredients.
- If you’re using dried noodles, follow the package instructions to cook them. Generally, boil for a few minutes until tender. Drain and set aside. If using straight-to-wok noodles, skip this step.
- In a small bowl, mix together the dark soy sauce, oyster sauce, soft dark brown sugar, chicken stock, and cornflour mixture. Stir until combined and set aside.
Cooking
- In a large wok or frying pan, heat the sunflower oil over medium-high heat. Add the crushed garlic and sauté for about 30 seconds until fragrant.
- Add the chicken strips and sprinkle with Chinese five-spice. Stir-fry for about 5-7 minutes or until cooked through and no longer pink.
- Toss in your stir-fry vegetable mix or fresh diced veggies and stir-fry for another 2-3 minutes.
- Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly, then add in the cooked noodles.
- Toss everything together for another minute, ensuring the noodles are evenly distributed and warmed through.
Serving
- Serve immediately, garnishing with chopped green onions or sesame seeds if desired.
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Notes
Double the recipe for meal prep, store leftovers in the fridge for up to 3 days, and reheat with a splash of water or chicken stock.