Proper Chicken Chow Mein (recipetineats)

Chow Mein

6 oz chicken thigh fillets (or breast), cut into bite size pieces
1/2 t baking soda (opt)
1 1/2 T peanut oil (or other cooking oil)
6 oz fresh chow mein noodles
3 – 4 c green cabbage (or savoy), finely shredded
1 carrot, julienned
1 c bean sprouts
3 shallot/scallions, cut into 2″ pieces
2 cloves garlic, peeled and smashed
1/4 c water
1/4 c & 1 T Chow Mein Sauce

Optional: Velveting the chicken: Combine chicken and baking soda in a small bowl and toss to combine. Set aside for 10 min to marinate, then rinse chicken well and pat dry. This step is not necessary if using chicken thighs because it is juicy and tender enough, but it really makes a difference with chicken breast. Pour 1 T Chow Mein Sauce over the chicken and set aside to marinate for 10 min. Prepare the noodles according to the packet instructions. Heat oil in wok or large fry pan over high heat. Add garlic and stir fry for 30 seconds until the garlic is golden brown and you can smell the garlic in the oil. Remove garlic from wok. Add chicken and stir fry until the skin is white but the inside is still raw, about 45 seconds – 1 min. Add cabbage, carrot and white pieces of shallots/scallions. Stir fry for 1 – 1 1/2 min until the cabbage is just starting to wilt and the chicken is cooked through. Add the noodles, Chow Mein Sauce and water. Stir fry for 1 min tossing to coat the noodles in the sauce. Add bean sprouts and remaining shallots/scallions. Stir through quickly then remove from heat. Serve immediately.

Chow Mein Sauce

2 t cornflour/cornstarch
1 1/2 T soy sauce
1 1/2 T oyster sauce
1 1/2 T Chinese cooking wine (or sherry)
2 t sugar
1/2 t sesame oil
white pepper

Mix together cornflour and soy sauce, then mix in remaining ingredients.

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