Chicken Chow Mein #Recipe

CHICKEN CHOW MEIN

1 pound fresh steamed chow mein noodles

½ Tbsp. oyster sauce (to toss with the noodles)

1 small carrot, sliced thin

½ med onion, sliced thin

1 stalk celery, sliced thin

4 sprigs green onion, cut into 2” pieces

½ small cabbage or nappa, chopped small

Chicken Marinade

1 pound chicken, cut into bite size pieces (I used thighs)

1 tsp. cornstarch

1 tsp. sherry

1 tsp. soy sauce

1 Tbsp. oyster sauce

Sauce

1 cup chicken broth or water

1 tsp. kosher salt

1 Tbsp. cornstarch

1 Tbsp. soy sauce

1 Tbsp. oyster sauce
1 clove garlic, minced
1 slice ginger, minced

Marinate chicken in chicken marinade for at least 15 min., and up to an hour.

Mix sauce ingredients together and set aside.

Soak noodles in hot tap water for 1-2 minutes to loosen; drain and rinse with cold water. Drain well.

Place the noodles on a sheet pan and toss with about 1-2 Tbsp. oil to coat noodles. Spread out evenly and bake in a 400 degree oven for 10 minutes; flip the noodles over and bake for another 10 minutes or until the edges start to crisp up. Place the noodles on a serving platter tented with foil to keep warm (or time the noodles to finish at the same time as the topping).  Drizzle oyster sauce over your noodles and gently toss.  This adds a nice flavor to the noodles.

Heat a wok on high; add ½ Tbsp. oil and stir fry the veggies until wilted and fragrant.  Transfer to a dish and set aside.

Place the wok back on the stove and add; ½ Tbsp oil and carefully add chicken (it will splatter) spread out but don’t stir. Let brown for 2 minutes then flip to brown other side.  When the chicken is browned, add the sauce mixture and stir until it thickens. 

Add back the veggies; stir to blend and pour over noodles.  Garnish with green onions.

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