Chicken Chow Mein (鸡肉炒面)
Homecooked chicken chow mein tastes great and is likely healthier than the bought version. No hard-to-source ingredients are required and it takes only 15 minutes to prepare.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 1 pc chicken breast ()
- 1/2 tbsp cornstarch, or tapioca starch
- 1 pinch salt
- 1 tbsp water
- 1 tsp sesame oil
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- 1 pinch black pepper, freshly ground
- 2 tbsp neutral cooking oil (divided)
- 1 stalk scallions, chopped (white and green parts divided)
- 2 clove garlic, sliced
- Fresh chilli, sliced (to taste)
- 1 head bok choy, sliced (see note 2 for other veggie options)
- 80 g bean sprouts (about 11/2 cup)
- 400 g ready-to-fry chow mein noodles/Chinese egg noodles (about 14oz (see note 3 if using uncooked ones))
Instructions
- 1
Cut chicken breast into thin slices. Mix with cornstarch, salt and water until well incorporated. Pour in sesame oil. Stir to coat evenly.
- 2
Mix light soy sauce, dark soy sauce, oyster sauce and black pepper. Set aside.
- 3
Heat up a wok/skillet until very hot. Add 1 tablespoon of oil (see note 4 if using non-stick cookware). Stir in the chicken slices. Fry until they lose the pinkness and turn pale (do not overcook). Dish out.
- 4
Pour the remaining 1 tablespoon of oil into the wok. Sizzle garlic, fresh chili and the white part of the scallion until fragrant. Put in noodles. Stir fry for 1 minute or so.
- 5
Add the chicken, bok choy and bean sprouts then pour in the sauce mixture. Toss and mix until the seasoning is evenly distributed and everything becomes piping hot.
- 6
Garnish with the green part of the scallion. Dish out and serve immediately. Drizzle some homemade chili oil over if you wish.