1/2PoundChicken (200 g)Boneless Skinless Fillets (see note #1)
1TablespoonCornstarch
1TablespoonSoy Sauce
Vegetables (2 - 3 cups in total)
1/2 CupWhite CabbageShredded
1/2 CupCarrotsJulienned
1/2CupRed Bell PepperRed Capsicum
1Bok Choy
Stir-Fry Sauce
2TablespoonsLight Soy Sauce
1Tablespoon Oyster Sauce
1TablespoonCornstarch
1/2CupWater Or chicken broth
1teaspoonSugar
1/2teaspoonWhite PepperOptional
Instructions
Velveting Of Chicken
Slice the chicken thin (against the grain) and marinate it with cornflour and soy sauce. Keep aside.
Prep The Vegetables
Slice the cabbage, carrots, and red bell peppers.
Chop the bok choy and separate the white and green parts. Keep aside.
Make The Stir -Fry Sauce
In a mixing bowl, mix the water, cornstarch, soy sauce, oyster sauce, sugar, and ground pepper. Keep aside.
Stir-Fry
Heat the wok or a deep frying pan, and add oil.
When the oil has just started smoking, add the garlic and stir-fry quickly for a few seconds till it slightly changes color.
Add velveted chicken, and stir-fry till just cooked. Keep aside.
Stir-fry the prawns and cook till they look light pink and cooked. Keep aside with the chicken.
Stir-fry the vegetables on high heat till they look dry and lightly browned.
Add the cooked chicken, cooked prawns, and noodles to the wok, and mix well.
Add the stir-fry sauce, and fry for a further minute.
Adjust seasoning as required, and serve hot!
Notes
Note #1: I have used chicken breast fillets.Note: #2: The Chow Mein noodles I have used are pre-cooked and ready to use. Do check the notes on the packaging to confirm if your noodles are cooked or not. If not, please follow the instructions to cook them, and keep aside.