Saucy Chicken Chow Mein

For the glossiest sauce: Mix the cornflour with cold water first to prevent lumps, and add it to the sauce before pouring it into the wok.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Thinly slice the chicken, onion and red pepper. Cut the carrots into matchsticks, mince the garlic and slice the spring onions if using.

Step 2

In a bowl, mix the regular soy sauce, oyster sauce, hoisin sauce, honey, 2 tsp sesame oil and beef stock. In a separate small bowl, mix the cornflour with 2 tbsp cold water until smooth, then stir it into the sauce.

Step 3

Prepare the egg noodles according to the packet instructions. Drain well and set aside.

Step 4

Heat 1 tbsp sesame oil in a large wok or frying pan over medium-high heat. Add the chicken and stir-fry for 5–7 minutes until cooked through, reaching 75°C internally at the thickest part. Cook in batches if necessary.

Step 5

Add the garlic and ginger and stir-fry for 30 seconds. Add the onion, red pepper and carrots, then stir-fry for 2–3 minutes until slightly softened but still crisp.

Step 6

Add the cooked noodles and beansprouts, then return the chicken to the pan if you removed it. Toss everything together.

Step 7

Pour in the sauce and stir-fry for 2–3 minutes until bubbling, thickened and glossy. Add a small splash of water if the sauce becomes too thick.

Step 8

Stir through the spring onions, if using. Divide evenly into four portions and serve immediately.