Chicken chow mein

Chicken chow mein
  • Serves: 4
  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Ready in: Less than 30 Minutes
  • Difficulty Rating: 1
  • Syns per serving:

Tender chicken in an aromatic oriental-inspired sauce with noodles and vegetables


  • 200g dried medium egg noodles
  • Low-calorie cooking spray
  • 500g skinless and boneless chicken breasts, cut into thin strips
  • Bunch of spring onions, cut into 3cm lengths
  • 1 large carrot, peeled and thinly sliced
  • 250g broccoli, cut into small florets
  • 225g can sliced bamboo shoots, drained
  • 225g can whole water chestnuts, drained and sliced
  • 1 small onion, sliced
  • ½ red chilli, deseeded and finely chopped
  • 3 large garlic cloves, finely chopped
  • 25g root ginger, peeled and finely chopped
  • 150g fresh bean sprouts, rinsed
  • ¼ tsp Chinese five-spice powder
  • ½ chicken stock cube, crumbled
  • 4 tbsp light soy sauce
  • 1 tbsp Chinese rice vinegar


  1. Cook the noodles according to the pack instructions, drain and set aside.
  2. Meanwhile, spray a large non-stick wok or frying pan with low-calorie cooking spray and place over a high heat. Add the chicken, stir-fry for 4-5 minutes, then transfer to a plate with a slotted spoon.
  3. Spray the wok with more low-calorie cooking spray and add the spring onions, carrot, broccoli, bamboo shoots, water chestnuts, onion and a little water. Stir-fry for 2 minutes, then add the chilli, garlic and ginger and stir-fry for another 3 minutes.
  4. Return the chicken to the wok and add the cooked noodles, bean sprouts and five-spice powder. Stir-fry for 30 seconds before adding 200ml water, the stock cube, soy sauce and vinegar and cook for 3 minutes or until everything is piping hot and the chicken is cooked through.

Tip: Serve with your favourite speed veggies.

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