Chicken Chow Mein: a lighter home recipe with a clear finish · AU

What changes—and what stays

From a restaurant serving with unmeasured oil and sides often reaches 600–800 kcal to 420 calories

Chicken Chow Mein: Cook egg noodles according to packet instructions. Stir-fry sliced chicken until cooked through, then remove from wok. Stir-fry sliced onion, capsicum, and broccoli florets until tender-crisp. Return chicken to the wok, add cooked noodles, soy sauce, and sesame oil. Toss well to combine and heat through. Garnish with chopped spring onions. 30ml soy sauce; 2 stalks spring onions. Chicken Chow Mein: capsicum · broccoli florets · soy sauce · sesame oil · spring onions. The chicken is cooked, vegetables are vibrant and retain a slight crunch, and the noodles are well-coated with sauce without being soggy.

Ingredients for 2

Measure first; timing is part of how this recipe uses less fat.

• 250gchicken breast
• 150gegg noodles
• 100gonion
• 75gcapsicum
• 100gbroccoli florets
• 30mlsoy sauce
• 5mlsesame oil
• 2 stalksspring onions

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Prepare the measured ingredients

Chicken Chow Mein — chicken breast · egg noodles. Prepare chicken breast, egg noodles, and onion in the listed amounts. Keep wet components separate and cut pieces for their different cooking times.

Look for: Chicken Chow Mein — chicken breast · egg noodles · onion. chicken breast, egg noodles, and onion are evenly prepared and accurately measured, with no unintended water left in the preparation bowl.

2

Step 2 · follow the visible cue

Build the defining flavour

Chicken Chow Mein — onion · capsicum. Add capsicum, broccoli florets, and soy sauce in an order that softens strong aromatics without scorching the delicate seasonings.

Look for: Chicken Chow Mein — capsicum · broccoli florets · soy sauce. capsicum, broccoli florets, and soy sauce smell rounded and remain recognisable, with no black specks, raw spice smell, or separated oil.

3

Step 3 · follow the visible cue

Cook with controlled heat

Chicken Chow Mein — broccoli florets · soy sauce. For the main cooking stage, Cook egg noodles according to packet instructions. Stir-fry sliced chicken until cooked through, then remove from wok. Stir-fry sliced onion, capsicum, and broccoli florets until tender-crisp. Return chicken to the wok, add cooked noodles, soy sauce, and sesame oil. Toss well to combine and heat through. Garnish with chopped spring onions.. Control both heat and surface moisture rather than correcting later with extra oil or sauce.

Look for: Chicken Chow Mein — Cook egg noodles according to packet instructions. Stir-fry sliced chicken until cooked through, then remove from wok. Stir-fry sliced onion, capsicum, and broccoli florets until tender-crisp. Return chicken to the wok, add cooked noodles, soy sauce, and sesame oil. Toss well to combine and heat through. Garnish with chopped spring onions.. The chicken is cooked, vegetables are vibrant and retain a slight crunch, and the noodles are well-coated with sauce without being soggy.. Check the thickest or coolest part rather than judging only the browned surface.

4

Step 4 · follow the visible cue

Finish and verify the texture

Chicken Chow Mein — sesame oil · spring onions. Add sesame oil and spring onions at the point where their aroma remains clear. Rest briefly and divide Chicken Chow Mein into two equal portions.

Look for: Chicken Chow Mein — The chicken is cooked, vegetables are vibrant and retain a slight crunch, and the noodles are well-coated with sauce without being soggy.. Chicken Chow Mein holds its intended shape and colour, with no unwanted water, fat, or loose coating around the serving plate.

Calories at the same serving size

The estimate uses the listed ingredients divided into 2 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions