Chicken chow mein

  • Preparation 45 min
  • Cooking 20 min
  • Servings 4
  • Freezing Absolutely


Ingredients for the sauce

  • 2 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • 1/4 cup chicken broth
  • 3 tablespoons oyster sauce
  • 2 tablespoons white wine
  • 2 teaspoons brown sugar
  • 1 teaspoon sesame oil
  • Salt and pepper from the mill

Ingredients for the rest

  • 500g boneless and skinless chicken breasts, cut into strips
  • 2 tablespoons soy sauce
  • 400g Chow Mein noodles
  • About 3 tablespoons canola oil
  • 1 1/2 teaspoons grated fresh ginger
  • 2 garlic cloves, finely chopped
  • 3 large carrots from Nantes, cut in julienne
  • 1 small yellow onion, cut in half and in thin strips (1/2 cup)
  • 1 red bell pepper, cut in half and in strips
  • 227g white mushrooms, cut in half
  • 1 1/2 cups Chinese cabbage sliced thinly
  • 1 1/2 cups bean sprouts, rinsed and drained
  • 1 to 2 green onions, thinly sliced
  • Salt and pepper from the mill



  • In a bowl, pour soy sauce and cornstarch. Mix well to dissolve. Add remaining ingredients for the sauce, season with salt and pepper and mix. Set aside.
  • In a bowl, add chicken and soy sauce then toss. Set aside.
  • In a large saucepan filled with boiling water, add the pasta and cook a little less than the time mentioned on the package. Pour into a colander, rinse with cold water and drain. Set aside.
  • In the same saucepan over medium heat, add canola oil followed by ginger, garlic, carrots and onion. Season with salt and pepper and cook for 4 to 5 minutes, stirring constantly. Add oil as needed.
  • Add chicken and pepper then stir. Cook for 5 to 6 minutes until chicken is almost cooked.
  • Add mushrooms and cabbage and continue cooking for 2 minutes.
  • Add the noodles, the sauce and the bean sprouts then season with salt and pepper. Cook for 2 minutes stirring, to warm and finish cooking the noodles. Garnish with slices of green onions and serve!