Chicken Chow Mein recipe

Preparation Time: 1 hours | Cooking Time: 20 minutes

A delightlyfully flavourful dish, chicken chow mein is savoury, spicy, rich and slightly sweet all at the same time. It can be served as it is, or served alongside a curry or braised meat dish. Add whichever veggies you like.


  • 4 chicken breasts, skinless and boneless
  • 550ml chicken stock
  • 125ml soy sauce
  • 350g uncooked egg noodles
  • 3 tbsp. rice wine vinegar
  • 2 tbsp. corn flour
  • 1 tbsp. sesame oil
  • 2 tbsp. minced ginger
  • 2 tbsp. veggie oil
  • 1 tbsp. minced garlic
  • 2 tbsp. caster sugar
  • 250g shiitake mushrooms
  • 6 spring onions
  • 1/2 tsp. black pepper


  1. Slice the chicken breasts into thin strips. Thinly slice the mushrooms. Slice the spring onions on the diagonal.

  2. Combine the chicken, half the sugar, half the vinegar and half of the soy sauce in a bowl. Cover and leave in the fridge for one hour.

  3. Combine the chicken stock, rest of the soy sauce, rest of the rice wine vinegar, sesame oil, rest of the caster sugar and black pepper in a bowl. Mix the corn flour with a little of the mixture and stir into the rest of the chicken stock mixture.

  4. Cook the egg noodles according to packet instructions. Meanwhile, heat the oil in a wok and fry the chicken until browned. Remove the chicken from the pan. Add the ginger, garlic, mushrooms and most of the spring onions. Fry for a couple of minutes, then add the cooked chicken and juices and chicken gravy. Simmer for a few minutes until thickened, then add the noodles and toss to coat. Garnish with the remaining spring onion.

Crunchy baby corn and mange tout are lovely additions to this chow mein. Peas are tasty too, as is thinly sliced onion. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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