This is the closest I get to this dish which I love in a Chinese restaurant but it’s a slightly healthier version with wholewheat noodles but still just as delicious, it also works really well with beef.
Skinless and boneless chicken thigh fillets (I use the aldi ones, they really keep the chicken juicy)
( just double up the ingredients for extra, this will serve two adults and two kids.)
One onion finely chopped
3 cloves of garlic finely chopped
3 nests of wholewheat medium size noodles
Brocolli( I used tenderstem) but standard Brocolli works well too
1 pack of green beans
1 punnet of mushrooms optional
2 chicken stock pots
Onion powder 1 tablespoon
Chinese five spice 1 tablespoon
1 tablespoon sesame seeds and more for when serving
Tumeric 1 teaspoon
2 tablespoons of light soy sauce
4 tablespoons oyster sauce
Cornflour 1 tablespoon
Wok fry your chicken in some sesame oil and until it changes from pink colour and then add your chopped onion and garlic and cook for another few minutes.
Add all your spices, soy sauce and oyster sauce and cook. Next add 250ml of water mixed with one of the stock pots and with the heat on medium let your chicken poach in the wok.
Meanwhile steam your Brocolli and green beans.
Cook your noodles as per instruction, I like to cook mine in chicken stock and add some water from the pot to my wok as the liquid cooks down to keep the chicken moist
Now back to the wok, depending on whether your sauce is loose or thick at this point if it needs thickening add the cornflour and another drop of oyster sauce and allow to simmer away.
Overall the chicken will take approx 35 to 45 minutes depending on how much you are cooking and how you like your sauce consistency.
Near the end sprinkle in some sesame seeds
Now add your noodles and veg to the wok and mix it all together.
Serve with a fresh sprinkle of sesame seeds and enjoy 🙂