Chicken Chow Mein

30m
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. 2Whisk sauce ingredients (dark soy sauce, oyster sauce, light soy sauce, sugar, sesame oil, cornflour, chicken stock) in a bowl.
  3. 3Cook noodles in boiling water until al dente, drain and rinse in cold water, set aside.
  4. 4Heat oil in a wok, add marinated chicken and stir-fry until golden and cooked through.
  5. 5Remove cooked chicken, leaving excess oil in the wok.
  6. 6Add onion to wok and stir-fry for 1-2 minutes until softened.
  7. 7Add cabbage, carrot, and white parts of spring onions to the wok and stir-fry for 2 minutes until softened.
  8. 8Add cooked noodles to the wok and pour in the sauce, tossing to coat.
  9. 9Add beansprouts, remaining spring onions, and cooked chicken to the wok, tossing until sauce is absorbed and everything is evenly distributed.
  10. 10Serve and enjoy!

Ingredients

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

Equipment

wokbowlwooden spoontongswhiskforkcolander