Chicken chow mein
8
Points®
Total time: 1 hr • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Keep dried noodles in your storecupboard for delicious stir-fries like this Chinese-style favourite.
Ingredients
Chicken breast, skinless, raw
600 g, cut into strips
Soy Sauce
6 tablespoon(s)
Egg noodles, dry
200 g
Calorie controlled cooking spray
4 spray(s)
Onion
1 large, sliced
Carrots, raw
1 medium, cut into batons
Baby corn
100 g, halved lengthways
Sugar Snap Peas
100 g
Garlic
2 clove(s), finely sliced
Root Ginger
1¼ inch slice(s), finely chopped
Chinese Leaf
150 g, finely sliced
Dry Sherry
2 tablespoon(s)
Blue Dragon Oyster Sauce
4 tablespoon(s)
Instructions
1
Put the chicken and 4 tablespoons of the soy sauce into a shallow dish, stir to coat, then cover and put in the fridge to marinate for 30 minutes.
2
Meanwhile, cook the noodles to pack instructions, then drain and refresh under cold running water. Put in a bowl, cover with cold water and set aside.
3
Remove the chicken from the soy sauce and discard the marinade. Heat a large wok or nonstick frying pan over a medium heat, mist with cooking spray and stir-fry the chicken for 4-5 minutes until golden and cooked through. Remove from the pan and set aside.
4
Add the onion, carrot, baby corn and sugar snap peas to the pan, mist with more cooking spray and stir-fry for 3 minutes. Add the garlic, ginger and Chinese leaves, then stir-fry for another minute.
5
Drain the cooked noodles and add to the pan along with the Chinese cooking wine or dry sherry, the remaining soy sauce, the oyster sauce and the chicken, and stir until combined and heated through. Season to taste, then serve.
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