Chicken Chow Mein (cookscountry)

1 9 oz pkg fresh Chinese noodles
1 T toasted sesame oil
1 t baking soda
2 6 oz boneless, skinless chicken breasts, trimmed and cut crosswise into 1/4″ thick slices
3 T Chinese rice wine or dry sherry, divided
1 T cornstarch, divided
1/2 c chicken broth
3 T soy sauce
3 T oyster sauce
1/4 t white pepper
2 T vegetable oil
6 oz shiitake mushrooms, stemmed and sliced thin
1 carrot, peeled and cut into 2″ matchsticks
2 celery ribs, cut on bias into 1/4″ thick slices
4 scallions, white and green parts separated and sliced thin
3 garlic cloves, minced
1 T grated fresh ginger
2 c mung bean sprouts

Bring 4 qts water to boil in large pot. Add noodles to boiling water and cook until tender, 2 – 4 min. Drain noodles, rinse thoroughly with cold water, then drain again. Toss noodles with sesame oil in bowl; set aside. Meanwhile, dissolve baking soda in 1/2 c cold water in second bowl. Add chicken and let sit at room temp for 15 min. Drain chicken, rinse under cold water, then drain again. Pat chicken dry with paper towels. Combine 1 T rice wine, 2 t cornstarch, and chicken in bowl; set aside. Whisk broth, soy sauce, oyster sauce, pepper, remaining 2 T rice wine, and remaining 1 t cornstarch together in bowl; set aside. Heat oil in 12″ nonstick skillet over high heat until just smoking. Add chicken and cook, stirring frequently, until opaque, about 2 min. Add mushrooms and carrot and cook, stirring frequently, until tender, about 2 min. Add celery and cook until crisp-tender, about 1 min. Add scallion whites, garlic, and ginger and cook until fragrant, about 30 seconds. Whisk broth mix to recombine, then add to skillet and cook until thickened and chicken is cooked through, about 2 min. Add bean sprouts and noodles and toss until sauce evenly coats noodles, about 1 min. Transfer to platter and sprinkle with scallion greens. Serve. Serves 4.


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