Healthier Chicken Chow Mein


– 200g packet dried egg noodle – 2 teaspoons sesame oil – 1/2 teaspoon five-spice powder – 500g Coles RSPCA Approved chicken breast fillet – 2 teaspoons vegetable oil – 3cm piece fresh ginger, peeled and finely grated – 2 garlic cloves, crushed – 150g oyster mushrooms, halved if large – 200g snow peas, trimmed and halved


– 1/4 cup salt-reduced chicken stock – 2 tablespoons salt-reduced soy sauce – 1/4 cup oyster sauce – 2 tablespoons kecap mani – 2 cups bean sprouts, trimmed – Fresh coriander leaves, to serve – Sliced red chili, to serve – Lime wedges, to serve

Method: 1. Prepare the noodles according to packet directions. Drain them.

In a bowl, combine 1 teaspoon of sesame oil and five-spice powder. Add the chicken and stir to coat. 

Heat vegetable oil in a wok over high heat. Stir-fry the chicken in 2 batches for about 2 minutes or until browned all over. Transfer the chicken to a plate. 

Add the grated ginger and crushed garlic to the wok. Stir-fry for 1 minute or until fragrant. Add the mushrooms and stir-fry for 2 minutes or until softened.  

Then, add the cooked noodles, snow peas, chicken stock, soy sauce, oyster sauce, and kecap manis. Stir-fry for 2 minutes or until heated through. 

Add the remaining sesame oil, cooked chicken, and bean sprouts to the wok. Stir-fry for 1 minute or until the chicken is cooked through.  

Sprinkle with fresh coriander leaves and sliced red chili. Serve with lime wedges. 




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Palm Tree