2 boneless, skinless chicken breasts
Marinade:-1 tablespoon oyster sauce, 1 teaspoon soy sauce, Salt and pepper to taste, 1 tsp cornflour
Sauce:- 1/4 cup water , 1 tablespoon oyster sauce, 1 tablespoon soy sauce, Salt and pepper, to taste, 1 tbsp cornflour mixed with 4 tablespoons water .
1packet dry noodles
1 tbsp chopped cabbages
Few spring onion
1 tbsp chopped carrots
oil for frying and stir-frying, as needed
Add the marinade ingredients, adding the cornflour at last.
Marinate the chicken for 20 to 25 minutes.
The following 3 steps can be completed while the chicken is marinating:
To prepare the sauce, in a small bowl dissolve 1 tbsp cornflour with the 4 tbsp water. Whisk the water with the oyster sauce, soy sauce, salt, pepper and cornflour and water mixture and set aside.
Soften the noodles by placing them in boiling salted water.
Plunge into cold water to stop the cooking process and drain thoroughly.
Wash all the vegetables as needed. Chop the capsicum in half, remove the seeds and chut into chunks.
Peel and chop the onion. Chop the spring onion.
Heat a kadai or frying pan over medium-high to high heat. Add 2 tbsp oil.
When the oil is hot, add the noodles.
Fry in batches until golden. Remove the noodles from the pan.
Heat 2 tablespoons oil.
Add the onion and the meat.
Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through. Remove the cooked meat and onion from the pan.
Cook the vegetables seasoning with a bit of salt while stir-frying if desired.
Remove the vegetables from the pan when finished stir-frying. Add more oil as needed.Give the sauce a quick restir.
Add all these ingredients back into the pan.
Add the sauce, stirring quickly to thicken. Mix everything together.
Stir in the chopped spring onions.
Pour the mixture on top of the noodles.Mix properly.
Garnish the chow mein with spring onions. Serve hot.