Chicken Chow Mein…

Chinese just isn’t chinese unless you have a chow mein. We would usually choose either the special chow mein or the chicken chow mein when we order although we ask for no prawns in ours and get extra meat. Recreating these dishes ay home for a healthier alternative is pretty simple and all ingredients are easy to find in the supermarkets.

As always I recommend tasting as you go with this dish as soy sauce can be extremely salty unless you get the reduced salt version of course, but we all have different taste buds so I have only suggested the minimum measurements.

Some recommended items from our kitchen to make this dish…

  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • A good sized wok.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Chicken Chow Mein

Serves 2 as a main dish or 4 as a side dish


  • 2 chicken breasts, sliced into thin strips
  • 2 nests of dry medium noodles
  • 1 teaspoon fresh grated ginger
  • 1 large onion, peeled and thinly sliced
  • 1 bag fresh beansprouts or 1 tin if you can’t get fresh
  • 1 teaspoon Chinese 5 spice
  • 3 tablespoons dark soy sauce
  • 1 chicken oxo cube


  1. In a large bowl add the noodles and pour over boiling water to cover them, cover with some cling film and leave to one side.
  2. In a hot wok stir fry the onion, ginger and chicken on a medium heat until golden and cooked through, add in the oxo cube, Chinese 5 spice and beansprouts and stir fry for another 5 minutes.
  3. Meanwhile check the noodles and give them a stir.
  4. Add 2 tablespoons of the water from the noodles into the wok and drain the rest of the water away, add the noodles to the wok along with the soy sauce and stir fry for a further 5 minutes or until the noodles are fully cooked and all liquid left in the wok is absorbed. Taste and add extra spice or soy sauce to your taste.
  5. Serve immediately alongside some stir fry veg as a main dish or as a side dish with something else.


  • You can also add bell peppers, carrots, bean shoots, radishes and even cabbage and make a vegetable chow mein simply add the vegetables into step 2.
  • You can also replace the chicken with pork or beef if you prefer.