No Take Away Needed Chicken Chow Mein
Why order takeaway when you can whip up Chicken Chow Mein in just 20 minutes? Tender chicken, crispy vegetables, and a perfectly balanced sauce – this recipe delivers restaurant-quality flavour at home.
Ingredients
- 650 gr mini chicken breast fillets
- 130 g large spring onions pre chopping
- 1 pepper cut into strips
- 2 to 3 tbsp cornflour
- 2 tbsp light soy sauce
- 4 tbsp sweet chilli sauce
- 2 tbsp dark soy sauce
- 500 g cooked egg noodles
- Rapeseed oil
Instructions
- In a large wok, heat a few tablespoons of rapeseed oil.
- Slice the green part off the spring onions then slice the white bulbs and add into the wok. Keep the green parts for garnish.Cook for a minute or two.
- Coat the chicken in the corn flour then add into the wok. Cook until the chicken is almost fully cooked through and has good colour.
- Add in the light soy sauce and stir to coat all the chicken.
- Add in the pepper followed by the chilli sauce.
- Cook for another few minutes then add in the dark soy sauce.
- Stir and cook for a few more minutes until thick and sticky before adding in the cooked egg noodles.
- Stir to coat all the noodles then serve in bowls with a few of the chopped green spring onions.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @HomeCookingWithJulieNeville on Instagram and hashtag it #CookingLikeJulie.
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