Quick Chicken Chow Mein by Taming Twins

Ingredients

• 650g Chicken breast (approx. 4), cut into strips
• 600g Stir-fry vegetable bag (or 1 medium carrot sliced into batons, 1 red pepper sliced, 1 green pepper sliced, 1/2 cabbage shredded, 150g bean sprouts)
• 250g Dry noodles (egg noodles or 'straight to wok' noodles)
• 2 Garlic cloves, crushed
• 4 Spring onions, finely chopped (optional, for garnish)
• 2 tsp Chinese 5 spice
• 1 tbsp Sunflower oil (or olive oil)
• 300ml Chicken stock (from a cube or liquid)
• 4 tbsp Dark soy sauce
• 4 tbsp Oyster sauce
• 2 tbsp Cornflour (corn starch in the US)
• 1 tbsp Soft dark brown sugar
• to taste Salt and freshly ground black pepper

Instructions

1. Prepare the sauce: In a small bowl, whisk together the cornflour, soft dark brown sugar, crushed garlic, and a small amount of dark soy sauce to form a smooth paste. Gradually whisk in the remaining dark soy sauce, oyster sauce, and chicken stock until the sauce is completely smooth and lump-free. Set aside.
2. Cook the noodles: Place the dry noodles in a heatproof bowl. Pour boiling water directly from a kettle over the noodles, ensuring they are fully submerged. Cover the bowl with a plate or lid and let them soak while you cook the stir-fry, typically 5-7 minutes.
3. Cook the chicken: Heat the sunflower oil in a large frying pan or wok over medium-high heat until shimmering. Add the chicken breast strips and Chinese 5 spice. Stir-fry for 6-7 minutes, tossing frequently, until the chicken is almost cooked through and lightly golden brown.
4. Add vegetables: While the chicken cooks, check the noodles and gently stir them with a fork to ensure even softening. Add the stir-fry vegetable mix to the chicken in the pan. Continue to stir-fry for 4-5 minutes, tossing occasionally, until the vegetables begin to soften but still retain some crispness.
5. Drain noodles: Once the noodles are tender but still have a slight bite (al dente), drain them thoroughly using a colander. Make sure to shake off any excess water.
6. Thicken the sauce: Give the prepared sauce a quick whisk again, then pour it over the chicken and vegetables in the pan. Cook for 3-4 minutes, stirring constantly, until the sauce has thickened and evenly coated all the ingredients.
7. Combine and serve: Add the drained noodles to the pan with the coated chicken and vegetables. Toss everything together vigorously for 1-2 minutes, ensuring the noodles are well coated in the sauce. Taste and add salt and pepper if needed. Garnish with finely chopped spring onions, if desired, and serve immediately.