This delicious Chicken Chow Mein recipe is super quick and easy – a dream of a family friendly one pot stir fry. Rustle it up in about 20 minutes and you’ve got a nutritious takeaway style noodle dinner with those scrumptious Chinese-inspired flavours.
For the sauce:
- Cornflour – This is to help thicken the sauce. PLEASE NOTE: Cornflour in the UK is NOT the same as it in the US! There it’s known as ‘corn starch’. Corn flour in the US is something different (the same as cornmeal in the UK), so please don’t use this.
- Soft dark brown sugar – This gives a lovely depth of flavour and a hint of sweetness.
- Garlic – This can be fresh or from a jar/frozen etc.
- Dark soy sauce and oyster sauce – These dark sauces are what give the dish that unmistakable Chinese flavouring. They’re salty and delicious.
- Chicken stock – Cubed is fine.
For the stir fry:
- Sunflower oil – You can also use olive oil if you prefer.
- Chicken breast – We’re using 1 per person, cut into strips.
- Chinese 5 spice – This is usually easy to get hold of in supermarkets.
- Stir fry veg bag – Or separately prepared veg (see notes below for more info).
- Dry noodles – I use egg noodles for this recipe but feel free to choose your favourite kind.
How to make Chicken Chow Mein
1. Mix the sauce ingredients together in a bowl and set aside. Place the noodles in a bowl with boiling water to soak.
2. Fry the chicken in hot oil and 5 spice as per the recipe below.
3. Add in the vegetables until softened.
4. Stir in the sauce and coat the ingredients before adding your noodles in.
