Chow Mein-Style Chicken

Fast & Fresh

Spicy

Quick

with Mixed Veggies

6 min

Difficulty: 2/3

Chinese

Move over, Chinese takeout—you've got some heavy competition! This perfect combination of tender chicken pieces, springy noodles and crunchy veggies coated in fragrant soy sauce will satisfy any craving for chow mein.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Cashews

Fish

Utensils

Large Pot

Measuring Spoons

Large Bowl

Large Non-Stick Pan

Measuring Cups

Colander

Tags

Spicy

Quick

Ingredients

Chicken Breast Tenders

310 g

Green Onion

2 unit

Sweet Bell Pepper

1 unit

Shanghai Bok Choy

2 unit

Ginger

30 g

Vegetarian Oyster Sauce

0.25 cup

Soy Sauce

2 tbsp

Sweet Chili Sauce

2 tbsp

Chow Mein Noodles

200 g

Sesame Oil

1 tbsp

Cashews, chopped

56 g

Salt

0.125 tsp

Oil

0.5 tbsp

Pepper

0.125 tsp

Preparation

Add 10 cups hot water to a large pot. Cover and bring to a boil over high heat.
While water comes to a boil, thinly slice 2 tbsp (4 tbsp) green onion tops.
Cut remaining green onions into 1-inch pieces.
Core, then cut pepper into 1/4-inch strips.
Cut bok choy into 1-inch pieces.
Peel, then mince or grate 1 tbsp (2 tbsp) ginger.
Combine vegetarian oyster sauce, soy sauce, sweet chili sauce and 1/4 cup (1/2 cup) water in a large bowl.

Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.
Using a colander, drain, then rinse noodles under cold water, tossing to separate, until cool.
Leave noodles in the colander to drain.

Heat a large non-stick pan over medium-high heat.
While the pan heats, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
When the pan is hot, add half the sesame oil, then chicken.
Cook, stirring occasionally, until golden-brown and cooked through, 4-5 min.**
Transfer chicken to the large bowl with sauce mixture, then toss to coat.

Reheat the same pan over medium-high.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, remaining sesame oil, green onion pieces and ginger. Cook, stirring constantly, until fragrant, 30 sec.
Add peppers and bok choy. Season with salt and pepper.
Cook, stirring often, until veggies soften slightly, 1-2 min.

Add chicken and sauce to the pan with veggies. Bring sauce to a simmer.
Once simmering, cook, stirring occasionally, until sauce thickens slightly, 1-2 min.
Add noodles. Season with pepper.
Cook, tossing constantly, until noodles are warmed through and coated, 2-3 min.