Chicken Lo Mein

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1 teaspoon toasted sesame oil
• 2 boneless skinless chicken breasts
• 4 ounces bok choy, cut crosswise in 3-inch pieces
• 1/4 cup bamboo shoot
• 3 scallions, cut in 2-inch pieces
• 1/4 cup sliced mushrooms
• 1 teaspoon finely minced garlic
• 8 ounces chinese egg noodles ("pancit canton")
• 1 teaspoon toasted sesame oil
• 1/3 cup tbsps peanut oil
• 3 tablespoons peanut oil
• 1/2 teaspoon cracked black peppercorns
• 1/4 cup chicken stock
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 1/2 teaspoons sugar

Recipe

• 1 stir corn starch, salt, and sesame oil together in a medium bowl.
• 2 cut chicken across the grain to make very thin slices (more easily done if the chicken is partially frozen).
• 3 toss chicken with the cornstarch mixture and marinate for 20 minutes.
• 4 stir chicken stock, oyster sauce, soy sauce, and sugar together in a bowl.
• 5 bring 4 quarts of water to a rolling boil. add noodles and cook until softened. drain. rinse with cold water. drain again. toss with toasted sesame oil.
• 6 heat a wok or large skillet over high heat. when hot, pour in 1/3 cup peanut oil.swirl oil around until hot but not smoking.
• 7 add the chicken, quickly stirring and flipping in the oil to separate the slices and cook lightly. drain in a sieve or colander.
• 8 reheat the wok on high heat. when hot, pour in 3 tablespoons peanut oil. swirl until very hot but not smoking.
• 9 add bok choy, bamboo shoots, scallions, mushrooms, and garlic. stir and toss vigorously until the vegetables are well coated with oil, about 45 seconds.
• 10 pour the sauce mixture down the side of the wok. stir and cover, allowing the vegetables to steam in the sauce, about 1 minute.
• 11 uncover and add the noodles and the chicken. stir and toss for about 30 seconds.
• 12 pour into a serving dish. sprinkle with crushed black peppercorns.
• 13 serve immediately and enjoy.