Serves 1
Directions
- 1Cut up chicken breast into bite-sized pieces.
- 2Season the chicken with garlic and onion granules and a little bit of ground ginger.
- 3Add some dark soy sauce to the chicken and mix well.
- 4Crack one egg into the chicken mixture and mix until fully combined.
- 5In a separate bowl, add cornflour and plain flour, then add the chicken pieces bit by bit to coat them evenly.
- 6Heat a pan with some oil and drop the floured chicken pieces in batches, making sure not to overcrowd the pan, and cook until golden brown.
- 7While the chicken is cooking, prepare the sauce by combining dark soy sauce, sesame oil, ketchup manis, honey, a little brown sugar, and white pepper in a bowl.
- 8Once the chicken is golden brown, remove it from the pan and drain a little oil, leaving some in the pan.
- 9Add mixed peppers, spring onions, cabbage, carrots, chopped garlic, and chopped ginger to the pan and cook for a couple of minutes.
- 10Add a little of the prepared sauce to the vegetables and allow them to soften.
- 11Return the cooked chicken to the pan and coat it completely in the sauce.
- 12Add the fine egg noodles to the pan and mix them well with the chicken and vegetables.
- 13Pour in the remaining sauce and ensure the noodles are completely coated.
- 14Add bean sprouts and mix them in, leaving them crunchy.
- 15Serve the chicken chow mein in a container to resemble a takeaway dish.
Ingredients
- chicken breast
- garlic granules
- onion granules
- ground ginger
- dark soy sauce
- 1 egg
- cornflour
- plain flour
- oil
- sesame oil
- ketchup manis
- honey
- brown sugar
- white pepper
- mixed peppers
- spring onions
- cabbage
- carrots
- chopped garlic
- chopped ginger
- fine egg noodles
- bean sprouts
Equipment
bowlpancolandertongs
Tips
- Add bean sprouts last to keep them crunchy.
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