Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp sesame oil
  • 1/4 tsp white pepper
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Shaoxing rice wine (or dry sherry)
  • 1 tbsp cornstarch
  • 1 tsp granulated sugar
  • 1/2 cup chicken broth
  • 1/4 tsp white pepper
  • 1 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 inch ginger, peeled and minced
  • 1 small yellow onion, thinly sliced
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 cup sliced green bell pepper
  • 1 cup bean sprouts
  • 8 oz dried chow mein noodles (or lo mein noodles)
  • 2 green onions, sliced for garnish

Instructions:

  1. Combine chicken and marinade ingredients in a bowl. Let sit for at least 15 minutes (or up to 30 minutes in the fridge).
  2. Whisk together all sauce ingredients in a bowl. Set aside.
  3. Cook noodles according to package directions until al dente. Drain well.
  4. Heat oil in a wok or large skillet over high heat. Add marinated chicken and stir-fry until cooked through (internal temperature of 165°F/74°C), about 3-4 minutes. Remove chicken from wok and set aside.
  5. Add garlic, ginger, and onion to the wok and sauté until fragrant, about 1 minute. Add carrots, celery, and bell pepper. Stir-fry until vegetables are crisp-tender, about 3-4 minutes.
  6. Add cooked noodles, cooked chicken, bean sprouts, and sauce to the wok. Toss well to combine. Bring to a simmer and cook until sauce has thickened slightly, about 2-3 minutes.
  7. Garnish with sliced green onions and serve immediately.