Chicken Chow Mein

Like chop suey, this is a great one-dish meal to make when it’s time to clean out the vegetable section of the refrigerator.

Serves 4-6

Ingredients

1pound fresh egg noodles

14teaspoon sesame oil

1pound boneless, skinless chicken breasts

10 teaspoons oyster sauce, divided

14teaspoon salt

2red bell pepper

1bunch(about 2 cups after cutting) bok choy

14cup chicken broth

4cup water

a teaspoon salt

6-8tablespoons oil for stir-frying

2garlic cloves, minced

6-8large mushrooms, thinly sliced

2stalks celery, thinly sliced on the diagonal

1cup mung bean sprouts, rinsed and drained

1teaspoon cornstarch mixed with 4 teaspoons water

1teaspoon sugar

1. Boil the noodles. Drain thoroughly and toss with sesame oil.

2. Cut the chicken breasts into thin strips. Marinate in 6 teaspoons oyster sauce and 14 teaspoon salt for 30 minutes.

3. Remove the seeds from the red pepper and cut into thin slices. Cut the bok choy leaves across and thinly slice the stalks on the diagonal.

4. Combine chicken broth, water,4 teaspoons oyster sauce, and 1/a teaspoon salt. Set aside.

5. Add 2 tablespoons oil to a preheated wok or skillet. Add the chicken and stir-fry until it is nearly cooked. Drain on paper towels.

6. Add 2 tablespoons oil. Add the noodles and stir-fry until they turn light brown. Remove and keep warm. Clean out the wok.

7. Add 2 tablespoons oil. Add the garlic and stir-fry briefly until aromatic. Stir-fry the mushrooms, bok choy stalks, celery, pepper, bok choy leaves, and bean sprouts, adding one at a time and adding more oil as needed.

8. Add the sauce to the middle of the wok and bring to a boil. Add the cornstarch/water mixture, stirring quickly to thicken. Add the sugar. Add the chicken and heat through. Serve hot over the noodles.

qingquang

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