Tuesday, April 29, 2014

Chicken Chow Mein

Mum used to make the most awesome stir-fried noodles! Here is my version that is dedicated to her memory.


1 lb. boneless, skinless chicken thighs, sliced
1 (16 oz.) pkg. pre-cooked thick noodles
2 ribs celery, diced
A few broccoli florets
1 red bell pepper, sliced
1 medium onion, sliced
1 Roma tomato, diced
1 Romaine lettuce heart, shredded
3 stalks green onions, chopped
2 + 4 Tbsp. vegetable oil 
1 tsp. sesame oil

1 Tbsp. oyster sauce
1 tsp. soy sauce
Salt and pepper, to taste
1 tsp. cornstarch

1/4 cup chicken broth
1 Tbsp. oyster sauce
1 Tbsp. soy sauce
Salt and ground white pepper to taste
1 Tbsp. cornstarch
4 Tbsp. water


  1. Marinate chicken in marinade ingredients for half and hour.
  2. Mix sauce ingredients together and set aside.
  3. Bring 8 cups of salted water to a boil and boil noodles for 2 minutes.
  4. Drain noodles, shock with cold water and mix with 2 Tbsp. oil.
  5. Heat a skillet over medium-high heat, add 4 Tbsp. oil, fry onion and chicken until brown and remove both from pan.
  6. Stir-fry remaining vegetables except green onions and lettuce.
  7. Give sauce a quick stir, add all stir-fried ingredients back into skillet, making a "well" in the center, add sauce, stirring quickly to thicken.
  8. Combine everything together and garnish with lettuce and green onions. 
  9. Sprinkle sesame oil over noodles and serve immediately.

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