Chicken Chow Mein
Ingredients
- Step 1
- 1/2 t baking soda
- 1/4 c chicken broth (low sodium)
- 6 oz chopped boneless, skinless chicken breasts
- Step 2
- water (for boiling)
- 3 oz noodles
- 1 T sesame oil
- Step 3
- 1/2 T sake
- 1 t cornstarch
- Step 4
- 1 T soy sauce
- 1 T oyster sauce
- 1/8 t white pepper
- 1 T sake
- 1/2 t cornstarch
- Step 5
- 1 T vegetable oil
- 3 oz thinly sliced mushroom
- 1 peeled carrot (chopped into matchsticks)
- 1 sliced celery ribs
- 2 thinly sliced green onion (whites only (greens below))
- 2 minced garlic cloves
- 1/2 T grated ginger
- Step 6
- 2 oz bean sprouts
- 2 thinly sliced green onions (greens only)
Method
1. Dissolve 1/2t baking soda in 1/4c cold water. Add chicken and let sit at room temperature for 15 minutes.
2. Meanwhile, bring water to a boil in a large pot. Add noodles and cook until tender (3 to 4 minutes). Drain noodles, rinse with cold water, and drain again. Toss noodles with sesame oil in bowl; set aside.
3. Drain chicken, rinse under cold water. Pat chicken dry with paper towels. Combine 1/2T sake and 1t cornstarch in a bowl, add chicken and set aside.
4. Whisk broth, oyster sauce, white pepper, 1T sake, and 1/2t cornstarch in a bowl, set aside.
5. Head oil in large skillet until just smoking. Add chicken, stirring frequently, until outside has whitened, about 2 minutes. Add mushrooms and carrots and cook, stirring frequently, until tender, about 2 minutes. Add celery and cook for about 1 minute. Add green onion whites, garlic, ginger and cook for about 30 seconds.
6. Whisk broth mixture to recombine, then add to skillet and cook until thickened and chicken has cooked through, about 2 minutes. Add bean sprouts and noodles, and toss until sauce evenly coats noodles and heated through, about 1 minute.
7. Serve topped with green onion green parts.
Notes
Chris note 11 Aug 2015: Halved from original source. Was very tasty, with good sauce consistency.