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Quick and Easy Chicken Chow Mein Recipe

Updated on April 27, 2015
Gordon Hamilton profile image

Gordon has been cooking since childhood. He loves above all to take fresh ingredients and combine them in tasty and hopefully original ways.

This chicken chow mein is simple, quick and easy to cook - and delicious!
This chicken chow mein is simple, quick and easy to cook - and delicious!

Chow mein in a literal context means simply stir fried noodles. Sadly, chow mein is one of those Chinese creations that perhaps best represents how we in the West have adapted and twisted what is probably the classic cooking technique to suit our own tastes, purposes - and chemical additives. The Chinese style of stir-fry cooking is most of all about fresh ingredients, quickly and simply cooked over an intense heat; those are the principals upon which this recipe tries to focus to make this chicken chow mein as true to the ancient cooking principals as possible...while still retaining its recognisably Western qualities.

The only other ingredient I do add to this dish when it is available is bok choy. It should be roughly chopped and cooked at the same time and with the white onion. When it is unavailable (as in this instance) I simply omit it from the recipe.

List of Ingredients

Some of the principal ingredients for this chicken chow mein recipe
Some of the principal ingredients for this chicken chow mein recipe

Cook Time

  • Prep time: 30 min
  • Cook time: 15 min
  • Ready in: 45 min
  • Yields: Two servings

Ingredients

  • ½ lb chicken breast meat, cut to bite sized pieces
  • 1 small egg, white only
  • 2 tsp cornflour/corn starch, 1 for velveting/1 for sauce
  • Sea salt
  • 6oz dried egg noodles
  • 1 medium white onion
  • 1 spring onion/scallion, finely chopped
  • 4 fl oz/1 cup fresh chicken stock
  • 1 tbsp Chinese oyster sauce
  • 2 tbsp sunflower oil

The Chicken Should Firstly be Velveted

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Salt and cornflour/starch are added to egg whiteChicken is stirred in to simple paste
Salt and cornflour/starch are added to egg white
Salt and cornflour/starch are added to egg white
Chicken is stirred in to simple paste
Chicken is stirred in to simple paste
  1. Velveting is a method of protecting chicken as it cooks in the intense heat of the wok and ensuring it is served deliciously soft, succulent and tender.
  2. Mix one teaspoon of cornflour with an egg white and a good pinch of salt, in to a smooth paste.
  3. Stir in the chicken pieces. Cover with plastic wrap and refrigerate for twenty minutes.

Preparing the Chow Mein

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Spring onions are stirred in to chow mein sauceNoodles are thoroughly drainedVelveted chicken is drainedNoodles are added to wokChow mein is ready to serve
Spring onions are stirred in to chow mein sauce
Spring onions are stirred in to chow mein sauce
Noodles are thoroughly drained
Noodles are thoroughly drained
Velveted chicken is drained
Velveted chicken is drained
Noodles are added to wok
Noodles are added to wok
Chow mein is ready to serve
Chow mein is ready to serve
  1. Cook the noodles per the instructions on the pack in boiling water. Drain, cover and leave to cool.
  2. Add the oyster sauce and chicken stock to a saucepan and bring to a simmer. The second teaspoon of cornflour/starch should be mixed with a little water to a paste and stirred in. This thickens the sauce. Remove from heat and stir in half the chopped green onion.
  3. Add a tablespoon of sunflower oil to a very hot wok. Drain the chicken as thoroughly as possible and stir fry until opaque and white. Remove to a plate.
  4. Add more oil to the wok if required and stir fry the onion for about a minute. Re add the chicken and the chow mein sauce and fry for a further minute.
  5. Add the noodles to the wok and stir carefully but thoroughly to combine.
  6. Divide the chow mein between two serving plates, garnish with the remaining spring onion/scallion and serve - ideally with a Chinese beer!

Easy chicken chow mein and Chinese beer
Easy chicken chow mein and Chinese beer

Thank You for Visiting - I Hope You Will Give this a Try

5 stars from 4 ratings of this easy chicken chow mein recipe

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    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 4 years ago from Wishaw, Lanarkshire, United Kingdom

      HI, Dom. Thanksope you enjoyed it! :)

    • dommcg profile image

      dommcg 4 years ago

      Thanks for the recipe gordon, i'm going to try this tonight.

    • Gordon Hamilton profile image
      Author

      Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Suzie and thank you from a fellow Chinese foodie. iImplicity was the intention here and I was worried I was making it too simple but was delighted the way it wroked out. Hope you get the chance to give it a try to enjoy it.

    • Suzie HQ profile image

      Suzanne Ridgeway 5 years ago from Dublin, Ireland

      Great recipe, Gordon - I am a big Chinese foodie, in particular chicken and prawn dishes. Love the simplicity of this chow mein. Super photos as usual and easy to understand instructions - can't wait to try now!! Congrats on another winner, voted up, interesting, useful, awesome 5 stars and will share too :)