Ingredients
The following ingredients have 6 Servings
- 1 ½ lbs chicken, thinly sliced
- 1 tsp salt
- 2 tbsp cornstarch
- 5 tbsp soy sauce, divided
- 12 oz package dried chow mein noodle
- 3 tbsp sesame oil, divided
- 6 tbsp vegetable or canola oil, divided
- 2 tsp garlic, minced
- 2 tsp fresh ginger, minced
- ¼ cup oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1-2 tsp chili sauce
- 1 cup Carrots or bell peppers, julienned
- 2 cups cabbage, thinly sliced
- 1 ½ cups Celery, 1/2-inch chopped
- Green onions, thinly sliced, optional
Instruction
- In a bowl, toss the chicken pieces with salt until evenly coated
- Then, add the cornstarch and 2 tbsp soy sauce to the chicken and mix again until every piece is well-coated.Bring 2 pots of water to a boil (one medium and one large)
- Add the cornstarch-coated chicken to the medium pot and boil the chicken for 4 minutes
- Strain it out and set the chicken aside.Add the chow mein noodles to the large pot of boiling water and cook according to package (3 mins) using a colander strain the noodles and set aside the colander
- If the noodles stick together, rinse under water to separate them before adding them to the pan.Heat 1 tablespoon sesame oil and 2 tablespoons canola oil in a large wok or skillet set over medium high heat.Stir-fry the chicken for 2 minutes and set aside onto a large plate.Add another 1 tablespoon sesame oil and 2 tablespoons canola oil to the hot pan and cook the veggies along with the garlic and ginger, for 3 minutes, remove the veggies from the pan and set aside with the chicken.In a small bowl mix together the oyster sauce, 3 tablespoons soy sauce, rice vinegar , brown sugar and chili sauce together until fully combined, set aside.Add another 1 tablespoon sesame oil and 2 tablespoons canola oil to the pan and stir fry the cooked chow mein noodles along with the sauce for 5 minutes on high heat
- Some pieces will get nice and carmely and crispy
- Add the veggies and chicken toss to combine
- Serve warm.
