Chicken Chow Mein

You'll Need:

6 boneless, skinless chicken thighs diced and marinated in:

• 2 tablespoons soy sauce

• 2 tablespoons mirin

• 2 crushed garlic cloves

• 1 tsp grated ginger

Shake up some stir fry sauce:

• 3 tablespoons soy sauce

• 3 tablespoons mirin

• 1 tablespoon oyster sauce

• 8 tablespoons chicken broth

• 2 teaspoons sesame oil

• 1 1/2 teaspoon grated garlic

• 1/2 teaspoon grated ginger

• 1 teaspoon rice wine vinegar

• 1 1/2 teaspoon corn starch

Chop up some veggies:

• 3 cups shredded cabbage

• 1 cup celery

• 4 green onions

• 1 1/2 cup bean sprouts

• 1 cup shredded carrots

Cook one 8 oz package of Chinese Noodles according to package directions and then rinse. Set aside. (I like KA-ME Chinese Noodles. They have a great texture and absorb the flavor of the sauce well!)

Heat wok over medium high heat and fry chicken thighs in 1 tablespoon butter. When cooked through, remove from wok and set aside.

Pour in vegetables and 1/4 stir fry sauce. Cook in wok about 3 minutes and add noodles, chicken, and remainder of sauce. Stir well, and cook about 3 minutes more. And that's it! Better than takeout, life changing Chicken Chow Mein.

Note: These days, I do like my food with a little heat, so while I don't add any to this dish in cooking, I do like to top with a few drops of chili oil. It doesn't change the integrity in flavor of the dish but it does add a nice kick! Give it a try!