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Monday, 27 May 2019

Chicken Chow Mein

Chicken Chow Mein
  • 2 chicken breasts, cut into chunks
  • Half a red pepper thinly sliced
  • 4 tbsp dark soy sauce
  • 4 tbsp light soy sauce
  • 4 tbsp oyster sauce
  • 3 nests of medium egg noodles
  • 3 tbsp sesame oil
  • 1 tbsp cornflour
  • 2 cloves of garlic, thinly sliced
  • 1 bag of bean sprouts
  • 3 spring onions, cut into 2cm pieces
  • 1 tsp sugar
  • Few grinds of black pepper
Method:
Firstly, you need to marinade the chicken for at least an hour.  Place the chicken into a bowl, add 1 tbsp of dark soy sauce, light soy sauce and cornflour, mix well, ensuring the chicken gets a good coating then place in the fridge.

Cook the noodles according to pack instructions and then run under cold water to prevent them sticking together.

Heat the oil in a wok until hot, add the chicken and fry until cooked through, remove from the wok and set aside.  Add the garlic, sliced peppers and spring onions and cook for a couple of minutes, mixing as you go.  Add the noodles, chicken and bean sprouts, stir in the remaining dark soy sauce, light soy sauce, oyster sauce and the sugar and pepper, stir through and serve.

I recently made this dish with the young people at Dormans Youth Club where I teach, it was such a hit I decided to make it myself at home.  This seriously is a contender to rival any chow mein that you get from your local takeaway, you won't be disappointed.  Whilst chow mein is a noodle dish as opposed to a stir fry I did add some sliced peppers, which to be honest was just to add some colour to the dish!  I don't usually make dishes like this simply because I had never made anything that was on a par with food from the Chinese, but this changed my mind, try it yourself and let me know what you think.


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