Chicken Chow Mein

Ingredients

• 1½ pounds boneless, skinless chicken, thinly sliced
• 1 teaspoon kosher salt
• 2 tablespoons cornstarch
• 5 tablespoons low sodium soy sauce
• 1 (12-ounces) package dried chow mein noodle
• 3 tablespoons sesame oil, divided
• 6 tablespoons vegetable or canola oil, divided
• 1 cup julienned carrots or bell peppers
• 2 cups thinly sliced cabbage
• 3 celery ribs, cut into ½-inch pieces (about 1 cup)
• 2 teaspoons minced garlic
• 2 teaspoons minced fresh ginger
• ¼ cup oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 to 2 teaspoons chili paste (we like Sambal Oelek or Sriracha)
• Green onions, thinly sliced (optional)

Method

1. In a medium bowl, toss the chicken with the salt and cornstarch until evenly coated. Add 2 tablespoons of the soy sauce and mix until evenly coated.
2. Bring a medium pot of water to a boil. Once the water is boiling, add the coated chicken and cook until no longer pink, about 4 minutes. Drain and set aside.
3. Meanwhile, bring a large pot of water to a boil. Once the water is boiling, cook the noodles according to the package directions. Drain and set aside.
4. Heat 1 tablespoon of the sesame oil and 2 tablespoons of the vegetable oil in a large wok or skillet over medium-high heat. Once the oil is glistening, add the chicken and cook, stirring, until cooked through, about 2 minutes. Transfer to a plate. Add another tablespoon of the sesame oil and 2 tablespoons of the vegetable oil to the wok. Add the carrots, cabbage, celery, garlic, and ginger and cook, stirring, until softened and fragrant, 4 minutes more.
5. In a small bowl, combine the oyster sauce, rice vinegar, brown sugar, chili sauce, and the remaining 3 tablespoons of soy sauce until fully combined.
6. Increase the heat to high and add the remaining 1 tablespoon of sesame oil and the remaining 2 tablespoons of vegetable oil to the wok. Add the noodles and sauce and cook, stirring, until combined and caramelized, 5 minutes. Return the veggies and chicken to the wok and toss to combine.
7. Sprinkle with green onions and serve warm.