Chicken chow mein

Sometimes the old favourites are the only thing that will do, chicken chow mein not only fits the bill but is quick, easy and good for you. Winning all round.

  • 10 mins preparation
  • 20 mins cooking
  • 3 hrs marinating
  • Serves 4
  • Print


Chicken chow mein
  • 400 gram chicken thigh fillets, thinly sliced
  • 200 gram pork fillet, thinly sliced
  • 1 clove garlic, crushed
  • 2 tablespoon peanut oil
  • 2 teaspoon soy sauce
  • 1 teaspoon brandy
  • 1 small carrot, sliced
  • 1 medium red capsicum, sliced
  • 4 green onions, chopped
  • 2 trimmed sticks celery, sliced
  • 200 gram uncooked medium prawns, shelled, chopped
  • 1/2 medium chinese cabbage (600g), shredded
  • 1 tablespoon oyster sauce
  • 1 teaspoon cornflour
  • 125 millilitre (1/2 cup) chicken stock
  • 100 gram packaged fried noodles


Chicken chow mein
  • 1
    In a medium bowl, combine chicken, pork, garlic, half the oil, soy sauce and brandy. Cover; refrigerate 3 hours or overnight.
  • 2
    Heat half remaining oil in wok or large non-stick frying pan. Stir-fry chicken and pork mixture in batches until browned; remove from wok. Heat remaining oil in same wok. Stir-fry carrot, capsicum, onion and celery until carrot is just tender.
  • 3
    Add prawns and cabbage; stir-fry until cabbage is almost wilted. Return chicken mixture to wok with oyster sauce, blended cornflour and stock; stir until mixture boils and thickens slightly. Serve with noodles.

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