Chicken Chow Mein (鸡肉炒面)

• servings: 2 servings
• total time: 15 minutes

Ingredients

1 piece chicken breast (about 180g/6.3oz)

½ tbsp cornstarch, or tapioca starch

1 pinch salt

1 tbsp water

1 tsp sesame oil

1 tbsp light soy sauce

1 tsp dark soy sauce

1 tbsp oyster sauce

1 pinch black pepper, freshly ground

2 tbsp neutral cooking oil (divided)

1 stalk scallions, chopped (white and green parts divided)

2 cloves garlic, sliced

Fresh chilli, sliced (to taste)

1 head bok choy, sliced (see note 2 for other veggie options)

80 g bean sprouts (about 1½ cup)

400 g ready-to-fry chow mein noodles/Chinese egg noodles (about 14oz, see note 3 if using uncooked ones)

Directions

Cut chicken breast into thin slices. Mix with cornstarch, salt and water until well incorporated. Pour in sesame oil. Stir to coat evenly.

Mix light soy sauce, dark soy sauce, oyster sauce and black pepper. Set aside.

Heat up a wok/skillet until very hot. Add 1 tablespoon of oil (see note 4 if using non-stick cookware). Stir in the chicken slices. Fry until they lose the pinkness and turn pale (do not overcook). Dish out.

Pour the remaining 1 tablespoon of oil into the wok. Sizzle garlic, fresh chili and the white part of the scallion until fragrant. Put in noodles. Stir fry for 1 minute or so.

Add the chicken, bok choy and bean sprouts then pour in the sauce mixture. Toss and mix until the seasoning is evenly distributed and everything becomes piping hot.

Garnish with the green part of the scallion. Dish out and serve immediately. Drizzle some homemade chili oil over if you wish.

Nutrition

• Calories: 466 kcal