Now you can make Chicken Chow Mein that tastes as good as your favorite Chinese restaurant. It is all about the sauce! Contrary to some other recipes Chicken Chow Mein sauce is way more than just soy sauce and sugar!
Velvet the chicken : Combine the chicken and baking soda in a small bowl and toss to combine. Set aside for 10 minutes to marinate, then rinse the chicken well and pat dry
Make The Sauce. Mix together cornflour and soy sauce, then mix in remaining ingredients.
Pour 1 tbsp of Chow Mein Sauce over the chicken and set aside to marinate for 10 minutes.
Prepare the noodles according to the packet instructions.
Heat oil in wok or large fry pan over high heat.
Add garlic and stir fry for 10 seconds or until it starts to turn golden – don’t let it burn!
Add chicken and stir fry until the skin is white but the inside is still raw – about 45 seconds to 1 minute.
Add the cabbage, carrot, and the white pieces of shallots/scallions i.e. from the base of the stalk. Stir fry for 1 – 1 1/2 minutes until the cabbage is just starting to wilt and the chicken is cooked through.
Add the noodles, Sauce and water. Stir fry for 1 minute, tossing to coat the noodles in the sauce.
Add bean sprouts and remaining shallots/scallions. Stir through quickly then remove from heat.
Velveting the chicken with the baking soda makes it soft and tender like you get in Chinese restaurants. It breaks down the fibers in the chicken.
NUTRITION is for 2 servings which are big! You could probably serve 3 people…. but hey..it’s a treat!