Chicken Chow Mein Quick Easy Recipe

Welcome to another favourite takeaway style dinner, made at home – Chinese Style Chicken Chow Mein. Technically we need a couple of extra bowls in the mix when preparing this easy Chicken Chow Mein recipe (one for mixing the sauce and one for soaking the noodles), but it’s still definitely a one pot meal as it all gets cooked in just one pan. It’s also unbelievably easy to make and delicious.

Why you’ll love this Chicken Chow Mein recipe

⭐️ Better than a takeaway – healthier, cheaper, quicker ⭐️ Super speedy and simple store cupboard ingredients ⭐️ A one pot midweek saviour! It’s a dish that includes stir fried noodles, vegetables and usually meat, with chicken being the most common. The dish travelled across to America with Chinese settlers, where it became the dish we know well today (‘chow’ meaning stir-fried and ‘mein’ meaning noodles), although food historians have noted that the flavours and style of the dish does vary around the United States these days. This version of the recipe is very simplified, but if you fancy trying out a more authentic Cantonese Chow Mein, take a look at this recipe from the blog Made with Lau. It does have sweetcorn kernels in it, which wouldn’t be my first choice for the recipe, but for us it was worth it for the time saved on lots of chopping. Of course, if you’d prefer to prepare your own veg for this recipe, go ahead (see instructions below). We also tested with less soy and oyster sauce, as this sauce can be quite salty, BUT in the end we opted for more as it gives that classic takeaway colour and tang. You can reduce these if you prefer – go with your taste.

Cornflour – This is to help thicken the sauce Soft dark brown sugar – This gives a lovely depth of flavour and a hint of sweetness Garlic – This can be fresh or from a jar/frozen etc Dark soy sauce and oyster sauce – These dark sauces are what give the dish that unmistakable Chinese flavouring. They’re salty and delicious Chicken stock – Cubed is fine

‌For the stir fry:

Sunflower oil – You can also use olive oil if you prefer Chicken breast – We’re using 1 per person, cut into strips Chinese 5 spice – This is usually easy to get hold of in supermarkets Stir fry veg bag – Or separately prepared veg (see notes below for more info) Dry noodles – I use egg noodles for this recipe but feel free to choose your favourite kind

In the freezer This is at its best when eaten fresh, but if you do want to freeze it, you can. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating.

1 medium carrot, sliced into batons 1 red pepper, sliced 1 green pepper, sliced 1/2 cabbage, shredded 150g bean sprouts