Chicken Chow Mein

Ingredients

Instructions

1. 1

   Boil 8 oz of dried egg noodles (or fresh chow mein noodles) for 1 minute less than the package time. Drain and toss with 1 teaspoon of sesame oil to prevent sticking. Set aside.

2. 2

   Slice 1 lb of boneless chicken breast (or thigh) into thin strips. Toss with 1 tablespoon soy sauce, 1 teaspoon cornstarch, 1 teaspoon Shaoxing wine (or dry sherry). Let marinate 10 minutes — the cornstarch creates 'velveted' chicken that stays tender.

3. 3

   Whisk the sauce: 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 teaspoon dark soy (for color), 1 tablespoon sugar, 1 teaspoon sesame oil, ½ cup chicken stock, 1 teaspoon white pepper, 1 tablespoon cornstarch. Set aside.

4. 4

   Heat 2 tablespoons of oil in a wok or large skillet over the highest heat until smoking. Add the chicken in a single layer, don't move for 30 seconds, then stir-fry 2 minutes until just cooked. Transfer to a plate.

5. 5

   Add another tablespoon of oil. Stir-fry 3 cups of sliced vegetables (bell pepper, carrot, cabbage, bean sprouts, scallions) for 2 minutes until crisp-tender. Add 2 minced garlic cloves and 1 tablespoon grated ginger, cook 30 seconds.

6. 6

   Return the chicken. Add the noodles. Pour the sauce around the rim of the pan. Toss everything with tongs for 90 seconds until the sauce coats and slightly thickens. Serve immediately, topped with sliced scallions and toasted sesame seeds.