Chicken Chow Mein

with Chinese Cabbage
Chow mein is a classic Chinese-American dish made with fried noodles and vegetables!
Cals 609 · Prot 55 · Carbs 58 · Fat 16
Chef's choice
Family-Friendly
Calorie smart
Try Hello Chef Now
40 min
photo
Chow mein is a classic Chinese-American dish made with fried noodles and vegetables!
Cals 609 · Prot 55 · Carbs 58 · Fat 16
Chef's choice
Family-Friendly
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Stir-fry
Chicken breast
400 Grams
Corn starch
15 Grams
Chinese cabbage
300 Grams
Carrot
1 Piece
Spring onion
40 Grams
Garlic cloves
1 Piece
Bean sprouts
100 Grams
Egg noodles
100 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Sugar snap peas
100 Grams
Chow mein sauce
Chicken stock
150 ML
Oyster sauce
20 Grams
Sesame oil
15 ML
Soy sauce
30 ML
Sweet soy sauce
15 ML

Tips for fussy eaters

Make a separate batch for them using their favourite vegetables. Leave the sauce out.

Pro tip

Tenderise your chicken like they do in Chinese restaurants! Chop the chicken and add 1 tsp of baking soda. Marinate for 20 min. Rinse with water and pat dry carefully.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep

Slice the chicken. Reserve 1/1.5/2 tsp of corn starch for the stir-fry sauce. Turn the chicken in the remaining corn starch. Slice the cabbage thinly. Peel the carrot and cut it into matchsticks. Thinly slice the spring onion (reserve the green parts for garnish). Peel and mince the garlic. Rinse and drain the bean sprouts.
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2 Mix sauce

Whisk the reserved corn starch with 2/3/4 tbsp of water in a bowl until smooth. Add the chicken stockoyster saucesesame oil and soy sauces. This is your stir-fry sauce.
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3 Boil noodles

Bring a pot of salted water to the boil. Once boiling, add the noodles and cook for 3 min until tender. Drain and run under cold water to keep the noodles from sticking together.
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4 Fry chicken

Meanwhile, heat a wide pan over a high heat with a drizzle of oil. Once hot, add the chicken and fry for 4-5 min or until golden. Season with salt. Remove the chicken from the pan and set aside.
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5 Fry vegetables

Return the pan to a high heat with a second drizzle of oil. Once very hot, add the whole sugar snap peas, cabbagecarrot and the white parts of the spring onion. Fry for 2-3 min. 
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6 Serve

Add the garlicbean sprouts, fried chicken, drained noodles and the stir-fry sauce. Cook for a final 2 min until thickened, giving everything a good toss. Divide among bowls and garnish with the remaining spring onion.

Tips for fussy eaters

Make a separate batch for them using their favourite vegetables. Leave the sauce out.

Pro tip

Tenderise your chicken like they do in Chinese restaurants! Chop the chicken and add 1 tsp of baking soda. Marinate for 20 min. Rinse with water and pat dry carefully.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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