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Serves
US | Metric
Ingredients
Chicken and marinade:
  • 8 chicken thighs (cut into small pieces)⠀
  • 2 garlic cloves (minced)⠀
  • 1 small piece of ginger (minced)⠀
  • ½ red chilli (minced)⠀
  • 1 tsp soy sauce ⠀
  • 1 tsp oyster sauce ⠀
  • ½ lime, juice only
Vegetable noodle stir fry:
  • 2 garlic cloves (finely chopped)⠀
  • ½ red chilli (finely chopped)⠀
  • 1 small piece of ginger (finely chopped)⠀
  • 3 spring onions (finely chopped)⠀
  • 1 carrot (finely chopped)⠀
  • 225 g tin of sliced chestnuts (drained)⠀
  • 225 g tin of bamboo shoots⠀
  • 3 tbsps soy sauce ⠀
  • ½ lime, juice only ⠀
  • 1 tbsp honey ⠀
  • 300 g Cooked noodles
Chicken chow mein Chicken chow mein

Chicken chow mein

My kids absolutely love this meal and the homemade version is so much healthier than a Chinese takeaway. This meal is a family favourite which is packed full of flavour and is a quick midweek meal.

Prep 20 minutes
Total 30 minutes
  1. I placed my cut chicken thighs into a large bowl followed by all the marinade ingredients and set aside for 15 minutes while I prepared the rest of my ingredients. ⠀
  2. Once all my ingredients were prepared I heated a large wok on a high heat. Once really hot, I added 1 tbsp of avocado oil followed by the marinated chicken and stir fry for a few minutes until it had some nice colour. ⠀
  3. Next, I added the chopped garlic, ginger, chilli, spring onion, carrot and continued to stir fry for 2-3 minutes. 
  4. Finally, I added the bamboo shoots, chestnuts and cooked noodles along with 3 tbsps of soy sauce, 1 tbsp of honey, the juice of half a fresh lime and stirred well for 30 seconds before plating up 👍🏼
  5. Optional: I garnished with some sesame seeds, fresh lime, red chilli, spring onion and fresh coriander (this is optional but was a really nice addition) 
Chicken chow mein Chicken chow mein

Chicken chow mein

My kids absolutely love this meal and the homemade version is so much healthier than a Chinese takeaway. This meal is a family favourite which is packed full of flavour and is a quick midweek meal.

favorite
print
like
Prep 20 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
Chicken and marinade:
  • 8 chicken thighs (cut into small pieces)⠀
  • 2 garlic cloves (minced)⠀
  • 1 small piece of ginger (minced)⠀
  • ½ red chilli (minced)⠀
  • 1 tsp soy sauce ⠀
  • 1 tsp oyster sauce ⠀
  • ½ lime, juice only
Vegetable noodle stir fry:
  • 2 garlic cloves (finely chopped)⠀
  • ½ red chilli (finely chopped)⠀
  • 1 small piece of ginger (finely chopped)⠀
  • 3 spring onions (finely chopped)⠀
  • 1 carrot (finely chopped)⠀
  • 225 g tin of sliced chestnuts (drained)⠀
  • 225 g tin of bamboo shoots⠀
  • 3 tbsps soy sauce ⠀
  • ½ lime, juice only ⠀
  • 1 tbsp honey ⠀
  • 300 g Cooked noodles

  1. I placed my cut chicken thighs into a large bowl followed by all the marinade ingredients and set aside for 15 minutes while I prepared the rest of my ingredients. ⠀
  2. Once all my ingredients were prepared I heated a large wok on a high heat. Once really hot, I added 1 tbsp of avocado oil followed by the marinated chicken and stir fry for a few minutes until it had some nice colour. ⠀
  3. Next, I added the chopped garlic, ginger, chilli, spring onion, carrot and continued to stir fry for 2-3 minutes. 
  4. Finally, I added the bamboo shoots, chestnuts and cooked noodles along with 3 tbsps of soy sauce, 1 tbsp of honey, the juice of half a fresh lime and stirred well for 30 seconds before plating up 👍🏼
  5. Optional: I garnished with some sesame seeds, fresh lime, red chilli, spring onion and fresh coriander (this is optional but was a really nice addition)