The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chocka chicken chow mein
If youʼre nuts about noodles, thisʼll wok your world! Our slimming-friendly version of a takeaway classic is crammed with chunks of chicken, crunchy baby corn, mangetout, carrot and red pepper, while a gingery five-spice marinade ramps up the flavour. Best of all, itʼs on the table in just half an hour.
SWK: Source of fibre
SWK: High protein
Plants 7
fake away
Serving size
Ingredients
- 80g baby corn
- 300g diced chicken breast
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 150g brown rice noodles (Brown rice flour (83.5%), water)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 1 tsp Chinese five-spice (use half) (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 4 spring onion
- 1 carrot
- 1 pepper
- 80g mangetout
Nutritional Information
Calories: 529
Protein: 47g
Carbs: 76g
Fat: 4.3g
Ingredients
- 6 spring onion
- 1 pepper
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 600g diced chicken breast
- 1 tsp Chinese five-spice (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 80g baby corn
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 carrot
- 160g mangetout
- 300g brown rice noodles (Brown rice flour (83.5%), water)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
Nutritional Information
Calories: 501
Protein: 46g
Carbs: 71g
Fat: 4.0g
Chocka chicken chow mein
If youʼre nuts about noodles, thisʼll wok your world! Our slimming-friendly version of a takeaway classic is crammed with chunks of chicken, crunchy baby corn, mangetout, carrot and red pepper, while a gingery five-spice marinade ramps up the flavour. Best of all, itʼs on the table in just half an hour.
Cook time:
30 mins
Cuisine:
Chinese
Food group:
Poultry
Allergens: Soya, Wheat
Cooking Instructions
Boil the noodles
- Cook the noodles in boiling water for 3-4 mins. Drain, then rinse well.
Marinate your chicken
- Meanwhile, put half the ginger & garlic paste into a mixing bowl with half the five-spice, the tamari and oyster sauce.
- Add the chicken to the bowl and stir well, then leave to marinate.
Prep & fry the veg
- On a separate board, chop two-thirds of the spring onions into 2cm pieces, then thinly slice the rest and set aside. Deseed and thinly slice the pepper, halve the baby corn lengthways, and use a peeler to create carrot ribbons.
- Spritz a large non-stick wok or frying pan with cooking spray and put it over a medium-high heat. Tip in the roughly chopped spring onions, pepper and baby corn and stir-fry for 3-4 mins.
- Add the remaining ginger & garlic paste and the mangetout and cook for 2 mins, then transfer to a large bowl.
Sear the chicken
- Keep the wok or pan over a medium-high heat and tip in the chicken and marinade. Stir-fry for 4-5 mins, until the chicken is well browned all over, adding a splash of water if it starts to catch.
- Return the softened veg to the pan along with the carrot ribbons, add the stock and pour in 100ml water (150ml for 4 portions). Stir well and simmer for 4-5 mins until the chicken is cooked through.
Finish & serve
- Add the noodles to reheat, using tongs to thoroughly combine everything, then scatter over the thinly sliced spring onions.