Ingredients:

  • 1 pound Chow Mein noodles (fresh or dried)
  • 1 tablespoon sesame oil
  • 1 pound boneless, skinless chicken breasts, cut into thin strips
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon white pepper
  • 1 tablespoon vegetable oil (or peanut oil)
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 cup sliced mushrooms (such as shiitake or cremini)
  • 1 cup bean sprouts
  • 4 green onions, thinly sliced
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch
  • 1/2 cup chicken broth
  • 1 teaspoon sesame oil

Instructions:

  1. Cook noodles according to package directions. Drain and toss with 1 tablespoon sesame oil to prevent sticking. Set aside.
  2. In a bowl, combine chicken strips with soy sauce, cornstarch, rice vinegar, ginger, and white pepper. Marinate for at least 10 minutes.
  3. Heat vegetable oil in a wok or large skillet over medium-high heat. Add marinated chicken and stir-fry until cooked through and lightly browned. Remove from the wok and set aside. (Approx 3-5min until internal temp reaches 165°F)
  4. Add onion and garlic to the wok and stir-fry until fragrant and softened. Add carrots, celery, and mushrooms, and stir-fry until slightly tender.
  5. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, cornstarch, chicken broth, and sesame oil. Pour the sauce over the vegetables in the wok. Bring to a simmer and cook until the sauce thickens slightly.
  6. Add the cooked chicken and noodles to the wok with the sauce and vegetables. Toss everything together until well combined and heated through.
  7. Garnish with green onions and serve immediately.