Chicken chow mein

Prepared 0 of 6 steps

1. 01

   Slice the chicken and vegetables

   Cut the chicken into thin strips across the grain. Shred the cabbage, cut the carrot into matchsticks, cut the spring onions into lengths and chop the garlic. Have a wide frying pan and a colander ready before switching on the heat.

2. 02

   Prepare the sauce and chicken

   Mix the chicken with 10 ml of soy sauce and cornstarch. Combine the remaining soy sauce, oyster sauce, sugar, sesame oil, and 100 ml of water in a bowl. Stir to ensure the sugar is fully dissolved.

3. 03

   Cook the noodles

   Cook the noodles according to the packet, shortening the time by about 1 minute as they will finish in the pan. Drain thoroughly and loosen the strands with tongs; do not leave them sitting in the hot cooking water.

4. 04

   Cook the chicken

   Heat half the vegetable oil in a wide frying pan and stir-fry the chicken for 5–6 minutes. Turn the strips until lightly browned and check that the meat reaches 74 °C in the centre. Transfer to a clean plate.

5. 05

   Cook the vegetables

   Add the remaining oil and garlic, followed by the carrot and cabbage after 20 seconds. Stir-fry for 3 minutes, turning the vegetables constantly. They should be hot and slightly softened while retaining some bite.

6. 06

   Combine the noodles and sauce

   Return the chicken and add the noodles and stirred sauce. Use tongs to lift and turn everything from the bottom for 2–3 minutes, until evenly coated and the sauce has thickened slightly. Add the spring onions and serve immediately.