Chicken Chow Mein (鸡肉炒面)
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
2
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Calories
466 kcal
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Course
Main Course
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Cuisine
Chinese
Chicken Chow Mein (鸡肉炒面)
Description
The dish starts by coating thin chicken slices with cornstarch, salt, water, and sesame oil to tenderize and protect the meat during cooking. The chicken is then fried briefly until just cooked to prevent toughness. Aromatics including garlic, fresh chili, and the white parts of scallion are stir-fried to release fragrance and flavor.
Pre-cooked chow mein noodles are added to the wok and tossed until slightly warmed and beginning to soften. The chicken returns alongside bok choy and bean sprouts for a quick toss in the wok. A sauce composed of light soy, dark soy, oyster sauce, and ground black pepper is poured over to season and coat all ingredients. The green parts of scallions garnish the dish before serving.
This preparation maintains a combination of tender chicken, crunchy vegetables, and flavorful noodles coated evenly with a savory sauce. It can be modified with different protein or vegetables as described in the notes. Using pre-cooked noodles facilitates quick cooking, while alternate noodles require adjustment according to package directions.
Ingredients
For the chicken (see note 1 for other protein options)
- 1 piece chicken breast about 180g/6.3oz
- ½ tablespoon corn starch or tapioca starch
- 1 pinch salt
- 1 tablespoon water
- 1 teaspoon sesame oil
For the sauce
- 1 tablespoon soy sauce light
- 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 scallion white and green parts divided, chopped
- 2 cloves garlic sliced
- chilli pepper to taste, fresh, sliced
- 1 head bok choy see note 2 for other veggie options, sliced
- 80 g bean sprout about 1½ cup
- 400 g Chow Mein noodles about 14oz (see note 3 if using uncooked ones, ready-to-fry, Chinese egg noodles
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
- Pork, beef, shrimp, or Char Siu can be used instead of chicken, with tofu or egg as vegetarian options.
- Other crunchy vegetables like celery, cabbage, carrot, snow peas, baby corn, bamboo shoot, or bell pepper can be substituted for bok choy.
- The recipe uses pre-cooked chow mein noodles suitable for frying; fresh or dried noodles must be prepared as per package instructions and ideally slightly undercooked before stir-frying.
- For non-stick cookware, add oil before heating and add chicken once oil is hot to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 466kcal | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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