Our resident Queen of the Kitchen, June Colquhoun, is back with another brilliant recipe. This time, we want you to try one of our favourite fakeaway ideas – a Chinese Chicken Chow Mein.
Chicken Chow Mein
Ingredients
Make sure to pick up the following ingredients to tackle this Chinese Chow Mein.
- 2 tbsp cornflour
- 1 tbsp soft dark brown sugar
- 2 cloves garlic crushed
- 4 tbsp dark soy sauce
- 4 tbsp oyster sauce
- 300ml chicken stock
- 1 tbsp sunflower oil
- 4 chicken breasts (cut into strips)
- 2 tsp Chinese five spice
- 250 dry noodles
- 4 spring onions
- 1 carrot (sliced into batons)
- 1 red pepper sliced
- 1 green pepper sliced
- 150g bean sprouts
Chicken Chow Mein
Method
Follow the instructions below to cook this fantastic recipe.
Place cornflour in a small bowl – add sugar, garlic, and enough soy sauce to make a smooth paste. Add the remaining soy sauce, oyster sauce, and chicken stock. Whisk until smooth before setting aside.
Place noodles in a separate bowl before pouring boiling water straight from kettle over. Cover with a plate and leave to soak while you make the stir fry.
Heat the oil in a large frying pan or wok before adding chicken and five spice. Stir fry for 6/7 minutes until chicken is almost cooked.
Stir the noodles with a fork to make sure they soften evenly and separating. Meanwhile, add vegetables to the chicken and stir fry for a further 4/5 minutes until the vegetables have softened.
Add vegetables to the chicken and stir fry for a further 4/5 minutes until the vegetables have softened.
Add the sauce to the chicken/vegetables and cook for 3/4 minutes until thick. Then, add the drained noodles and toss to coat everything well. Garnish with spring onions.
June’s Top Tips
“When mixing the sauce, it’s important to start with the cornflour in the bowl and add a little liquid at a time, otherwise the cornflour will form lump that are hard to get rid of!
This dish can be stored in the fridge for up to 3 days, but do not freeze. If you are planning on reheating, add a splash of water.”
