Chicken Chow Mein
Tantalize your taste buds with this flavorful stir-fried chicken noodle recipe! Tender chicken strips are coated in a fragrant blend of five-spice powder and chili sauce, then wok-fried to golden perfection. Crisp red peppers, bean sprouts, and spring onions add a delightful crunch to the dish, while the savory soy sauce ties everything together. Tossed with al dente yellow shi wheat noodles and served piping hot, this dish is sure to be a hit at your dinner table.
— Constant Cookbook
Ingredients
- 150g/5oz dried yellow shi wheat flour noodlesnoodles
- dash toasted sesame oil
- 300g/11oz skinless chicken breast
- dash dark soy sauce
- 1 tsp five-spice powder
- 1 tsp chilli sauce
- 1 tbsp cornflour
- 1-2 tbsp groundnut oil
- 1 red pepper
- 150g/5oz bean sprouts
- 1 large spring onion
- 2 tbsp light soy sauce
- freshly ground black pepper
Instructions
- Cook the noodles in a pan of boiling water for 2â3 minutes, until al dente, or according to packet instructions. Drain, then rinse under cold running water and drain again. Drizzle with a dash of sesame oil and toss through to prevent the noodles from sticking to each other.
- Put the chicken strips in a bowl and season with a dash of light soy sauce, the five-spice powder and chilli sauce, if using. Mix well, then lightly dust the chicken strips with the cornflour.
- Heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 3â4 minutes, or until the chicken is golden-brown and cooked through.
- Add the red pepper and stir fry for 1 minute, then add the bean sprouts and spring onion and stir fry for 30 seconds. Stir in the cooked noodles and season with the soy sauce, a dash of sesame oil and freshly ground black pepper.
- Pile the noodles onto a serving plate and serve immediately.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 2
Nutrition
- Calories: 580kcal
- Carbohydrate Content: 67g
- Fat Content: 11g
- Fiber Content: 7g
- Protein Content: 49g
- Saturated Fat Content: 2g
- Sugar Content: 8.5g
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