Chicken Chow Mein (鸡肉炒面)

Name: Chicken Chow Mein (鸡肉炒面)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 serving
Ingredients: 1 piece chicken breast; ½ tablespoon cornstarch, or tapioca starch; 1 pinch salt; 1 tablespoon water; 1 teaspoon sesame oil; 1 tablespoon light soy sauce; 1 teaspoon dark soy sauce; 1 tablespoon oyster sauce; 1 pinch black pepper, freshly ground; 2 tablespoon neutral cooking oil; 1 talk scallions, chopped; 2 cloves garlic, sliced; Fresh chilli, sliced; 1 head bok choy, sliced; 80 g bean sprouts; 400 g ready-to-fry chow mein noodles/Chinese egg noodles

User Reviews

5.0

360 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
2
Calories
466 kcal
Course
Main Course
Cuisine
Chinese

Chicken Chow Mein (鸡肉炒面)

Iris Warren

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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.

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Ingredients

Servings

For the chicken (see note 1 for other protein options)

1 piece chicken breast about 180g/6.3oz
½ tablespoon cornstarch, or tapioca starch
1 pinch salt
1 tablespoon water
1 teaspoon sesame oil

For the sauce

1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon oyster sauce
1 pinch black pepper, freshly ground

For the stir fry

2 tablespoon neutral cooking oil divided
1 talk scallions, chopped white and green parts divided
2 cloves garlic, sliced
Fresh chilli, sliced to taste
1 head bok choy, sliced see note 2 for other veggie options
80 g bean sprouts about 1½ cup
400 g ready-to-fry chow mein noodles/Chinese egg noodles about 14oz (see note 3 if using uncooked ones)

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Instructions

Cut chicken breast into thin slices. Mix with cornstarch, salt and water until well incorporated. Pour in sesame oil. Stir to coat evenly.
Mix light soy sauce, dark soy sauce, oyster sauce and black pepper. Set aside.
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.
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.
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.
Garnish with the green part of the scallion. Dish out and serve immediately. Drizzle some homemade chili oil over if you wish.

Notes

Apart from chicken, you may also use pork, beef, shrimp or Char Siu. For vegetarian and vegan diets, egg and tofu are great alternatives.
Please feel free to use other types of crunchy vegetables, such as celery, cabbage, carrot, snow peas, baby corn, bamboo shoot, bell pepper, etc.
For shooting this recipe, I used pre-cooked chow mein that can be fried straightaway. You may also use dried or fresh ones that haven’t been cooked. Follow the instructions on the package. It’s best that they are slightly underdone before stir-frying.
If using a wok/skillet/pan with a non-stick coating, you should add the oil first before you turn on the heat. Put in the chicken once the oil becomes hot.