Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
2 teaspoons plus ½ cup soy sauce, divided use
1 tablespoon rice vinegar
1 tablespoon sesame oil
12 ounces Chinese noodles
2 ½ tablespoons cornstarch
1/4 cold cup water
2 tablespoons peanut or vegetable oil
3 cups sliced celery, thinly sliced on the diagonal
½ cup shredded carrot
1 cup yellow onion, sliced thinly
2 bunches green onions, green tops sliced diagonally into 1-inch lengths
1 cup sliced fresh mushrooms
1 can good chicken broth
2 tablespoon oyster sauce
¼ teaspoon grated fresh ginger
½ pound bean sprouts (rinsed & drained)
5 ounces of bamboo shoots, matchsticked
5 ounces can water chestnuts (drained & sliced)
Rice or dry Chow Mein noodles
marinate the chicken:
After you slice the chicken, place it in a bowl with 2 tsp of soy sauce, the rice vinegar and sesame oil and set aside for at least 1 hour.
prepare the noodles:
Cook noodles according to package directions. Rinse under cold water, drain and set aside.
create a thickener:
Create a thickening slurry by blending the cornstarch and cold water.
create the chow mein:
1. In large skillet or wok over medium heat, cook chicken in oil until done, about 10 minutes. Remove from skillet.
2. Raise heat to high and cook celery, yellow onion, scallions, and sliced mushrooms in the oil until the celery and onions are crisp-tender; 2-3 minutes, stirring constantly.
3. Add chicken broth, ginger, oyster sauce, and remaining soy sauce.
4. Add the cooked chicken, bean sprouts, bamboo shoots and water chestnuts.
5. Add the drained noodles to the pan, and continue to stir fry till the noodles are heated through, about 2 minutes.
6. . Bring the liquid to a boil. Add the slurry and continue heating and stirring until the liquid thickens.
Place the chow mein on a large serving platter and serve accompanied by rice or dry Chow Mein noodles.