Chicken chow mein

Prep 30 min
Total 35 min
Serves 4



350 g
skinless, boneless chicken thighs, thinly sliced
1 tbsp
dry sherry, or apera (optional)
2 tbsp
low sodium soy sauce, divided
2 tsp
sesame oil, divided
1/2 tsp
250 g
2 tbsp
canola oil, divided
1 397-g
package coleslaw mix
green onions, cut into 1-inch pieces
garlic clove, minced
2 tbsp


  • COMBINE chicken with sherry, 1/2 tbsp soy sauce, 1 tsp sesame oil and cornstarch in a medium bowl until coated, then let marinate for 10 min. Cook noodles following package directions. Drain and rinse under cold running water. Set aside.
  • HEAT a wok or extra-large non-stick frying pan over high. Add 1 tbsp canola oil, then chicken. Cook, stirring constantly, until no longer pink, about 2 min. Transfer chicken to a plate.
  • ADD remaining 1 tbsp canola oil to wok, then coleslaw mix, green onions and garlic. Stir-fry until cabbage wilts by half, 1 to 2 min.
  • ADD noodles, remaining 1 1/2 tbsp soy sauce and 1 tsp sesame oil and oyster sauce. Cook, stirring, until noodles are warm, 1 to 2 min. Stir in chicken and any juices in bowl. Divide among plates.

Shopping tip: Fresh chow mein noodles can be found in the refrigerated Asian section in your grocery store. If you can’t find any, swap in egg noodles or cooked ramen noodles.


Calories 404, Protein 25 g, Carbohydrates 43 g, Fat 15 g, Fibre 4 g, Sodium 731 mg.

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