Chicken Chow Mein

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 ounces dried soba noodles (fresh or produce dept) or 3 ounces other chinese noodles (fresh or produce dept)
• 1/4 cup peanut oil
• 2 tablespoons peanut oil
• kosher salt, to taste
• 1/2 cup chicken broth, homemade or 1/2 cup canned low sodium chicken broth
• 3 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• dark soy sauce, to serve
• 2 teaspoons cornstarch
• 1 teaspoon sugar
• 2 boneless skinless chicken breasts, cut into thin 1-inch pieces
• 1 teaspoon dark sesame oil
• 1 tablespoon minced peeled fresh ginger
• 3 garlic cloves, minced
• 2 ounces fresh snow peas, trimmed
• 1 scallion, & green, minced
• freshly ground coarse black pepper, to taste
• 1/2 medium yellow onion, thinly sliced
• 1 stalk celery, thinly sliced on diagonal
• 4 ounces mushrooms, thinly sliced
• 1/3 cup thinly sliced canned water chestnut
• 8 -10 ounces bean sprouts
• 3/4 cup cashews, sliced
• 3 cups cooked rice

Recipe

• 1 boil the noodles according to package instructions.
• 2 drain in colander in the sink and rinse under cold tunning water.
• 3 shake the colander to drain off excess water and pat noodles dry with a towel.
• 4 heat 1/4 cup peanut oil in large seasoned wok or non-stick skillet over high heat.
• 5 add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (break the noodles up, by stirring, near the end of cooking).
• 6 transfer noodles to a paper towel-lined plate and season with salt to taste.
• 7 set aside.
• 8 discard any excess oil and wipe out the pan.
• 9 or.
• 10 can use bought chow mein noodles (much easier).
• 11 whisk together the chicken broth, oyster sauce, soy sauce or tamari, cornstarch and sugar in a small bowl; set aside.
• 12 season the chicken with the dark sesame oil, salt, blk pepper crushed red pepper flakes & set aside.
• 13 heat the skillet over high heat.
• 14 heat the remaining 2 tablespoons peanut oil until very hot.
• 15 add the ginger, garlic, scallion, & red pepper flakes, stir-fry until fragrant, about 30 seconds.
• 16 add the chicken and stir-fry, until lightly browned, about 1-1/2 minutes.
• 17 add the onion, celery and mushrooms, and stir-fry, until crisp-tender, about 2 minutes.
• 18 add the water chestnuts.
• 19 spread the ingredients to the outside of the pan to form a well in the center.
• 20 pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture.
• 21 stir in the bean sprouts and snow peas.
• 22 sprinkle with cashew pieces.
• 23 season generously.
• 24 serve over rice and serve the chow mein noodles on the side.
• 25 enjoy!