Description

Make this Americanized Chicken Chow Mein in the comfort of your own home. Be sure to make enough for all those people who love Chinese food!

Ingredients

• 3 oz. Chinese egg noodles
• 1/4 c. plus 2 tablespoons peanut oil
• kosher salt
• 1/2 c. chicken broth
• 3 T. oyster sauce
• 1 1/2 T. dark soy sauce, plus more for the table
• 2 t. cornstarch
• 1 t. sugar
• 1 boneless, skinless chicken breast, cut into thin 2 inch long strips
• 1 1/2 t. dark Asian sesame oil
• 1 T. minced peeled fresh ginger
• 4 cloves garlic, minced
• 2 scallions, white and green minced
• freshly ground black pepper
• 1 small yellow onion, thinly sliced
• 1 stalk celery, thinly sliced on the diagonal
• 1 1/2 c. mix red, yellow and green peppers, seeded and cut in strips
• 10 dried shittake mushrooms, rehydrated, drained, and thinly sliced
• 2/3 c. thinly sliced canned water chestnuts
• 6 oz. fresh mung bean sprouts
• 3 c. cooked white rice, hot

Steps

1. Boil noodles according to package directions. Drain and rinse under cold running water. Shake colander to drain off excess water and pat dry with a towel.
2. Heat 1/4 cup peanut oil in a large seasoned or non-stick skillet over high heat. Add 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, towards the end of the cooking. Transfer noodles to a paper towel-lined plate and season with salt to taste. Set aside. Discard any excess oil and wipe out the pan.
3. Whisk chicken broth, oyster sauce, soy sauce, cornstarch, and sugar together in a small bowl; set aside. Season chicken with the dark sesame oil, salt, and pepper; set aside.