- 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
1 tbsp Lee Kum Kee Premium Oyster Sauce
1 tbsp Lee Kum Kee Oyster Sauce
2 tbsp Lee Kum Kee Chilli Garlic or Chilli Bean Sauce
3 tbsp water
See our video recipe for Chow Mein!
- Cut the chicken into bite-size slice, then marinate with Oyster Sauce for min 10 minutes.
- 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.
- Prepare the vegetables- finely julienne the carrots, slice the onion, mushrooms, spring onion and shred the cabbage.
- 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.
- 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.
- 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!
- With your hands, peel the skin off the chicken thigh. Then, using a knife, trim the excess fat off the meat.
- 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.
- 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.