Chicken Chow Mein With The Best Sauce
A quick, one-pan noodle dish with tender chicken, colorful veggies, and a rich, glossy stir-fry sauce that’s truly better than takeout!
Ingredients
For the Sauce:
- 1½ tbsp cornflour
- ¾ tbsp soft dark brown sugar
- 2 garlic cloves crushed
- 3 tbsp dark soy sauce
- 3 tbsp oyster sauce
- 225 ml chicken stock
For the Stir Fry:
- ¾ tbsp sunflower oil
- 480 –500 g chicken breast sliced thin
- 1½ tsp Chinese five spice
- 450 g stir-fry veg mix
- 200 g dried egg noodles
- 3 spring onions chopped (optional)
Optional Fresh Veg Mix (if not using a stir-fry pack):
- 1 small carrot julienned
- ½ red bell pepper sliced
- ½ green bell pepper sliced
- ¼ small cabbage shredded
- 100 g bean sprouts
Instructions
- Make the sauce: In a small bowl, whisk cornflour and sugar until smooth. Stir in garlic, soy sauce, oyster sauce, and chicken stock. Set aside.
- Soak the noodles: Place dried noodles in a bowl and cover with boiling water. Let sit while preparing the stir-fry.
- Cook the chicken: Heat oil in a wok or large frying pan. Add chicken and Chinese five spice. Stir-fry for 6–7 minutes until almost cooked.
- Add the vegetables: Stir in your veg mix and cook for another 4–5 minutes until tender-crisp.
- Add the sauce: Pour your prepared sauce into the pan. Stir well to coat the chicken and vegetables. Let it bubble and thicken.
- Combine with noodles: Drain the noodles and add them to the pan. Toss everything together until well mixed and heated through.
- Garnish and serve: Sprinkle with spring onions (if using) and serve hot.
Notes
- Use tamari and gluten-free noodles for a gluten-free option.
- Tofu or shrimp make great alternatives to chicken.
- Add chili flakes or sesame oil for extra flavor.
- You can prep all ingredients earlier in the day for a quick-cook dinner.