Chicken chow mein is a classic Chinese stir-fry that combines tender chicken pieces, a variety of vegetables and a mix of fragrant spices for a delicious and filling meal.
That’s why this homemade version is a quick and tasty alternative to ordering in, and it’s guaranteed to impress your family or guests. Plus, you can adjust the flavour to your liking, whether you prefer a little extra spice or a more delicate taste.
Sharing this recipe from her cookbook Mary’s Foolproof Dinners, Mary Berry explained that the dish is “a gently spiced Chinese classic of stir-fried noodles, vegetables and chicken”.
She noted: “Add the bean sprouts right at the end, just to heat through, or they will become too soft and make the noodles soggy.”
This recipe yields four servings, making for a hassle-free family dinner everyone will love.
Mary Berry’s chicken chow mein recipe
Ingredients
115g (about three nests) fine egg noodles
Two tbsp sunflower or sesame oil
Two chicken breasts, skinned and sliced into two-centimetre cubes
One tbsp runny honey
One small onion, finely chopped
15g piece of fresh root ginger, peeled and finely grated
175g chestnut button mushrooms, thickly sliced
Two cloves garlic, finely grated
For the sauce
Two tbsp black bean sauce
One tsp soy sauce
One tbsp rice wine vinegar or white wine vinegar
Two spring onions, sliced
175g beansprouts
Method
Begin by preparing the noodles as directed on the package. Once cooked, drain them and set them aside for later.
Coat the chicken pieces with a generous amount of runny honey. In the meantime, heat half of the oil in a large non-stick frying pan or wok over high heat.
Add the chicken to the pan and stir-fry it for several minutes until it turns golden brown. Once cooked, remove the chicken from the pan and set it aside.
Pour the remaining oil into the same pan, then add the onion. Cook it over high heat, covered, for around two to three minutes. If necessary, add a small splash of water to prevent the onion from burning.
Next, stir in the ginger, mushrooms, and garlic, and cook for another three minutes, allowing the vegetables to soften.
While the vegetables are cooking, combine the black bean sauce, soy sauce, and rice or white wine vinegar in a small bowl. Add two tablespoons of water to the mixture and stir until well combined.
Once the vegetables have softened, add the drained noodles to the pan and toss everything together. Pour in the sauce mixture, then add the spring onions and the cooked chicken. Stir-fry everything for a few more minutes until everything is thoroughly heated.
Just before serving, stir in the bean sprouts. Season with a generous amount of black pepper and serve immediately.