Chicken Chow Mein

Ease of Preparation: Easy
Yield: 4 servings

Ingredients:

• 2 chicken breasts, skinless and boneless, cut into thin strips
• 10 oz. (284 g) fresh egg noodles
• 3 tablespoons (45ml) vegetable oil, divided
• 2 garlic cloves, minced
• 1 cup (240 ml) trimmed snow peas
• 1 cup (240 ml) baby corn halved lengthwise
• 2 tablespoons (30 ml) Shaoxing wine
• 1 tablespoon (15 ml) oyster sauce
• 1 ½ tablespoons (22.5 ml) sesame oil
• 1 tablespoon (15 ml) light soy sauce
• ½ tablespoon (8 ml) dark soy sauce
• ½ teaspoon (2.5 ml) sugar
• 2 tablespoons (30 ml) finely chopped scallions

Marinade:

• 1 tablespoon (15 ml) soy sauce
• 1 teaspoon (5 ml) sesame oil
• 2 teaspoons (10 ml) cornstarch

Method:

To make marinade, in a mixing bowl, whisk together soy sauce, sesame oil, and cornstarch.

Add chicken strips and toss until completely coated. Place in the refrigerator to marinate for 30 minutes.

Bring a large pot of water to a boil over high heat. Add egg noodles to boiling water and cook for 2-3 minutes. Strain noodles.

Heat half of the vegetable oil in a wok over medium-high heat. Add noodles and cook for 2-3 minutes. Flip, and repeat. Once slightly crispy on both sides, remove noodles from hot pan. Set aside.

Add remaining vegetable oil to wok, and heat over medium-high heat.

Add garlic and cook for 1-2 minutes, or until fragrant.

Add chicken strips in marinade and cook for 3-4 minutes, stirring occasionally.

Add snow peas and baby corn, and cook for another 4-5 minutes.

Deglaze with Shaoxing wine.

Add oyster sauce, sesame oil, light and dark soy sauce, sugar, and scallions and cook for 2-3 minutes, or until chicken is fully cooked.

Remove from heat.

Place crispy noodles on individual serving plates, and top with chicken mixture.

Serve.