Easy Chicken Chow Mein
This Easy Chicken Chow Mein is a brilliant fakeaway-style dinner that the whole family will love! Tender chicken, crisp vegetables and egg noodles all tossed together in a savoury soy-based sauce. It’s quick, full of flavour and on the table in around 20 minutes.
Servings: 4 servings
Calories: 822kcal
Equipment
- Wok or frying pan
Ingredients
- 400 g ( 1lb) chicken breasts sliced into thin strips
- 2 tablespoon vegetable oil
- 2 cloves garlic crushed
- 1 tablespoon ginger grated
- 600 g ( 1.5 lb) fresh egg noodles
- 1 medium onion sliced
- 1 medium red pepper
- 5 spring onions sliced
- 2 medium carrots sliced into thin strips
- 1 big handful beansprouts
Sauce
- 4 tablespoon light soy sauce
- 4 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 tablespoon shaoxing rice wine
Instructions
- Heat the oil in a large frying pan or wok over a high heat.
- Add the sliced chicken and stir fry for 5–7 minutes until cooked through and lightly golden. Remove from the pan and set aside.
- In the same pan (don’t wash it — all the flavour stays in there), add the garlic and ginger. Stir fry for about 30 seconds until fragrant.
- Add the onion, carrot, the white ends of the spring onion and red pepper. Stir fry for 2–3 minutes until slightly softened but still with a bit of crunch. Mix the sauce ingredients in a small bowl.
- Add the noodles to the pan and pour over the light soy sauce, dark soy sauce, sugar, sesame oil and rice wine. Toss everything together so the noodles are coated in the sauce.
- Return the cooked chicken to the pan, add the beansprouts and stir-fry for another 2 minutes until the bean sprouts are cooked.
- Serve straight away while everything is hot. Sprinkle with the green ends of the spring onions for garnish.
Video
Notes
- Use a hot pan: Stir fries cook best over a high heat, so the chicken browns properly and the vegetables stay crisp.
- Prep everything first: Once you start cooking, this recipe moves quickly, so it helps to have all the veg chopped and sauce ingredients ready.
- Slice vegetables thinly: Cutting the carrots and peppers into thin strips helps them cook quickly while keeping a bit of crunch.
- Don’t overcrowd the pan: If your pan is small, cook the chicken in two batches so it browns rather than steams.
- Fresh noodles work best: Fresh egg noodles give the best texture, but dried noodles can be used if that’s what you have.
- Adjust the salt carefully: Soy sauce is already salty, so taste before adding any extra seasoning.
Nutrition
Calories: 822kcal | Carbohydrates: 118g | Protein: 48g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 190mg | Sodium: 2214mg | Potassium: 1043mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5476IU | Vitamin C: 25mg | Calcium: 97mg | Iron: 5mg
