Spicy Chicken Chow Mein

| Recipes

Serves 4

Ingredients

• 150g chicken breast or thigh fillet*, cut into strips
• 2 tbsp vegetable oil
• 450g mixed stir-fry vegetables ( for example 1.5 carrots - julienned, 80g bean spouts, 1 onion - sliced, 80g cabbage -sliced, 80g mushroom)
• 1 spring onion, sliced
• 200g noodles
• 2 tsp Lee Kum Kee Premium Light Soy Sauce (optional)
• Fresh coriander leaves for garnish

Marinade

• 1 tbsp Lee Kum Kee Premium Oyster Sauce

Sauce Mix

• 1 tbsp Lee Kum Kee Oyster Sauce

• 2 tbsp Lee Kum Kee Chilli Garlic or Chilli Bean Sauce

• 3 tbsp water

Method

See our video recipe for Chow Mein!

1. Cut the chicken into bite-size slice, then marinate with Oyster Sauce for min 10 minutes. 
2. If you’re using dried noodles, prepare them in boiling water following the instructions on the package. Cook them slightly al dente, rinse with cold water to stop cooking further and sticking together. 
3. Prepare the vegetables- finely julienne the carrots, slice the onion, mushrooms, spring onion and shred the cabbage. 
4. Stir-fry chicken in 1 tbsp of oil over medium heat until done, add in 2-3 tbsp of water to prevent sticking to the wok if needed during cooking. Take the chicken out from wok and set aside on a clean plate. 
5. Add 1 tbsp of oil to the hot wok, stir-fry mixed vegetables for 3 min, add in the sauce mix and noodles, and  then stir-fry until heated through.
6. Add the chicken to the stir-fry, season with light soy sauce before serving if needed and garnish.

* SKILL UP - De-bone the chicken thighs yourself!

Using chicken breast fillets is convenient and the healthier option for chicken stir-fries, however, buying chicken thighs can be more economical, the juicier meat can add a small twist to your dish. See the video how to de-bone! 

1. With your hands, peel the skin off the chicken thigh. Then, using a knife, trim the excess fat off the meat.
2. Turn the thigh rough side  face up. Locate the bone, hold the chicken stable with one hand. With the knife, make an incision and score a line through the meat along the length of the bone.
3. Gradually expose the bone by carefully making small cuts around the bone - try cause minimal damage to the meat. Then, grab one end of the bone and in short flicks scrape the meat off the bone.

*Make it Veggie!

Follow the same recipe but use Quorn chicken pieces and replace the Oyster Sauce with Lee Kum Kee Vegetarian Stir-fry Sauce.

Log into Teaching Materials to see the complete Lesson Plan with additional info on ingredients, nutrition, cooking steps and Chinese sauces.