Chicken Chow Mein

30 mins
Serves 3
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Directions

  1. 1Slice chicken thighs into thin strips, combine in a bowl with marinade ingredients (light soy sauce, cornflour, sesame oil, white pepper). Leave to marinate.
  2. 2Slice chicken thighs into thin strips, combine in a bowl with marinade ingredients (light soy sauce, cornflour, sesame oil, white pepper). Leave to marinate.
  3. 3Slice chicken thighs into thin strips, combine in a bowl with marinade ingredients (light soy sauce, cornflour, sesame oil, white pepper). Leave to marinate.
  4. 4Whisk sauce ingredients (dark soy sauce, oyster sauce, light soy sauce, sugar, sesame oil, cornflour, chicken stock) in a bowl.
  5. 5Whisk sauce ingredients (dark soy sauce, oyster sauce, light soy sauce, sugar, sesame oil, cornflour, chicken stock) in a bowl.
  6. 6Whisk sauce ingredients (dark soy sauce, oyster sauce, light soy sauce, sugar, sesame oil, cornflour, chicken stock) in a bowl.
  7. 7Cook noodles in boiling water until al dente, drain and rinse in cold water, set aside.
  8. 8Cook noodles in boiling water until al dente, drain and rinse in cold water, set aside.
  9. 9Cook noodles in boiling water until al dente, drain and rinse in cold water, set aside.
  10. 10Heat oil in a wok, add marinated chicken and stir-fry until golden and cooked through.
  11. 11Heat oil in a wok, add marinated chicken and stir-fry until golden and cooked through.
  12. 12Heat oil in a wok, add marinated chicken and stir-fry until golden and cooked through.
  13. 13Remove cooked chicken, leaving excess oil in the wok.
  14. 14Remove cooked chicken, leaving excess oil in the wok.
  15. 15Remove cooked chicken, leaving excess oil in the wok.
  16. 16Add onion to wok and stir-fry for 1-2 minutes until softened.
  17. 17Add onion to wok and stir-fry for 1-2 minutes until softened.
  18. 18Add onion to wok and stir-fry for 1-2 minutes until softened.
  19. 19Add cabbage, carrot, and white parts of spring onions to the wok and stir-fry for 2 minutes until softened.
  20. 20Add cabbage, carrot, and white parts of spring onions to the wok and stir-fry for 2 minutes until softened.
  21. 21Add cabbage, carrot, and white parts of spring onions to the wok and stir-fry for 2 minutes until softened.
  22. 22Add cooked noodles to the wok and pour in the sauce, tossing to coat.
  23. 23Add cooked noodles to the wok and pour in the sauce, tossing to coat.
  24. 24Add cooked noodles to the wok and pour in the sauce, tossing to coat.
  25. 25Add beansprouts, remaining spring onions, and cooked chicken to the wok, tossing until sauce is absorbed and everything is evenly distributed.
  26. 26Add beansprouts, remaining spring onions, and cooked chicken to the wok, tossing until sauce is absorbed and everything is evenly distributed.
  27. 27Add beansprouts, remaining spring onions, and cooked chicken to the wok, tossing until sauce is absorbed and everything is evenly distributed.
  28. 28Serve and enjoy!
  29. 29Serve and enjoy!
  30. 30Serve and enjoy!

Ingredients

  • 250 g boneless skinless Chicken Thighs
  • 250 g boneless skinless Chicken Thighs
  • 250 g boneless skinless Chicken Thighs
  • 2 tsp Light Soy Sauce
  • 2 tsp Light Soy Sauce
  • 2 tsp Light Soy Sauce
  • 2 tsp Cornflour/Cornstarch
  • 2 tsp Cornflour/Cornstarch
  • 2 tsp Cornflour/Cornstarch
  • 1 tsp Sesame Oil
  • 1 tsp Sesame Oil
  • 1 tsp Sesame Oil
  • 0.25 tsp White Pepper
  • 0.25 tsp White Pepper
  • 0.25 tsp White Pepper
  • 2 tbsp Dark Soy Sauce
  • 2 tbsp Dark Soy Sauce
  • 2 tbsp Dark Soy Sauce
  • 2 tbsp Oyster Sauce
  • 2 tbsp Oyster Sauce
  • 2 tbsp Oyster Sauce
  • 1.5 tbsp Light Soy Sauce
  • 1.5 tbsp Light Soy Sauce
  • 1.5 tbsp Light Soy Sauce
  • 2 tsp Sugar
  • 2 tsp Sugar
  • 2 tsp Sugar
  • 2 tsp Sesame Oil
  • 2 tsp Sesame Oil
  • 2 tsp Sesame Oil
  • 1 tsp Cornflour/Cornstarch
  • 1 tsp Cornflour/Cornstarch
  • 1 tsp Cornflour/Cornstarch
  • 60 ml Chicken Stock
  • 60 ml Chicken Stock
  • 60 ml Chicken Stock
  • 200 g dried Medium Egg Noodles
  • 200 g dried Medium Egg Noodles
  • 200 g dried Medium Egg Noodles
  • 2 tbsp Groundnut Oil
  • 2 tbsp Groundnut Oil
  • 2 tbsp Groundnut Oil
  • 0.5 medium White Onion, thinly sliced
  • 0.5 medium White Onion, thinly sliced
  • 0.5 medium White Onion, thinly sliced
  • 100 g Carrot, julienned/sliced into thin matchsticks
  • 100 g Carrot, julienned/sliced into thin matchsticks
  • 100 g Carrot, julienned/sliced into thin matchsticks
  • 150 g thinly shredded Cabbage
  • 150 g thinly shredded Cabbage
  • 150 g thinly shredded Cabbage
  • 150 g Beansprouts
  • 150 g Beansprouts
  • 150 g Beansprouts
  • 3 Spring Onions sliced into 2cm pieces
  • 3 Spring Onions sliced into 2cm pieces
  • 3 Spring Onions sliced into 2cm pieces

Equipment

wokbowlwooden spoontongswhiskforkcolander