Chicken Chow Mein

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 tablespoons mirin
• 3 tablespoons light soy sauce
• 2 teaspoons cornstarch
• 1 1/2 lbs boneless skinless chicken thighs, cut into bite-size pieces
• 10 ounces dried medium egg noodles
• 3 tablespoons sunflower oil
• 2 garlic cloves, minced
• 2 inches piece gingerroot, peeled and minced
• 1 carrot, diced
• 1 -2 cup snow peas, trimmed
• 3 leaves napa cabbage, sliced
• 5 scallions, sliced
• 2/3 cup chicken stock
• 2 tablespoons oyster sauce
• 2 tablespoons light soy sauce
• 1 -1 1/2 cup bean sprouts

Recipe

• 1 mix the mirin, soy sauce, and cornstarch together in a shallow dish; add in the chicken and turn to coat in the marinade.
• 2 let marinate 30 minutes (in refrigerator), then drain and reserve marinade.
• 3 meanwhile, cook the noodles following package directions; drain and refresh under cold running water, set aside.
• 4 heat a wok until hot; add in oil, then toss in the chicken; stir-fry until golden, 3-4 minutes.
• 5 remove chicken from wok, using a slotted spoon; drain on paper towels, and set aside.
• 6 add in garlic, ginger, carrot, snow peas, napa cabbage, and scallions to the wok; stir-fry 2 minutes.
• 7 return chicken to wok and pour in the stock, oyster sauce, soy sauce, and reserved marinade; stir-fry until liquid has reduced and thickened, about 2 minutes.
• 8 stir in the cooked noodles and beansprouts; heat through and serve immediately.