With this easy way of making chow mein, you can enjoy delicious noodles for days.
Time: 30 minutes
- 1 boneless, skinless chicken breast, sliced into bite-size pieces
- 1 teaspoon light soy sauce
- 1 tablespoon Shaoxing wine (Chinese cooking wine) or dry sherry
- 1/2 teaspoon Chinese five spice
- 1/2 teaspoon baking soda
- Pinch of black pepper
- 3 tablespoons cooking oil
- 3 cloves garlic
- 1 ounce fresh ginger
- 1 red chili
- 2 cups chicken stock
- 8 ounces spaghetti
- 2 ounces shiitake mushrooms (approximately 2 large or 4 small size mushrooms)
- 4 ounces bamboo shoots (approximately 1/4 cup)
- 4 ounces baby bok choy (approximately 3 to 5)
- 3 tablespoons oyster sauce
- 3 green onions
- 4 ounces bean sprouts
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- In a mixing bowl, add chicken, soy sauce, wine, Chinese five spice, baking soda and black pepper and mix well
- until chicken is evenly coated. Set aside.
- Meanwhile cut and prep vegetables.
- Heat a large, straight-sided skillet over high heat. Add 1 tablespoon oil and add chicken. Sear chicken until
- edges are golden brown, about 3-4 minutes. Remove chicken from skillet; set aside.
- Into the same skillet, add remaining oil, garlic, ginger and chili. Cook until you can smell all aromas, about 1
- Pour in chicken stock; add spaghetti, mushrooms, bamboo shoots and bok choy. Cover, bring to boil, then
- reduce heat to medium and simmer, turning noodles and vegetables frequently with tongs until moisture has
- nearly evaporated, about 9-10 minutes.
- Add chicken back to skillet along with oyster sauce, green onions and bean sprouts. Toss everything together
- until chicken is warmed up, about 1-2 minutes.
- Sprinkle with sesame oil and seeds to finish. Enjoy!