Chicken chow mein

Name: Chicken chow mein
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Québécoise
Ingredients: 2 tbsp (30 ml) soy sauce; 2 tsp (10 ml) cornstarch; 1 tsp (5 ml) sesame oil; 2 tsp (10 ml) brown sugar; 2 tbsp (30 ml) white wine; 3 tbsp (45 ml) oyster sauce; ¼ cup (60 ml) chicken broth; Salt and freshly ground pepper; 500 g boneless skinless chicken breasts, cut into strips; 2 tbsp (30 ml) soy sauce; 400 g chow mein noodles; About 3 tbsp (45 ml) canola oil; 1 ½ tsp (7.5 ml) freshly grated ginger; 2 garlic cloves, finely minced; 3 large nantes carrots, julienned; 1 small yellow onion, halved and thinly sliced (½ cup (125 ml) / 125 ml); 1 red bell pepper, halved and sliced; 227 g white mushrooms, halved; 1 ½ cups (375 ml) thinly sliced Napa cabbage; 1 ½ cups (375 ml) bean sprouts, rinsed and drained; 1 to 2 green onions, sliced; Salt and freshly ground pepper

Preparation 45 min
Cooking 20 min
Servings 4
Freezing Absolutely

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Sauce ingredients

2 tbsp (30 ml) soy sauce
2 tsp (10 ml) cornstarch
1 tsp (5 ml) sesame oil
2 tsp (10 ml) brown sugar
2 tbsp (30 ml) white wine
3 tbsp (45 ml) oyster sauce
¼ cup (60 ml) chicken broth
Salt and freshly ground pepper

Rest of the ingredients

500 g boneless skinless chicken breasts, cut into strips
2 tbsp (30 ml) soy sauce
400 g chow mein noodles
About 3 tbsp (45 ml) canola oil
1 ½ tsp (7.5 ml) freshly grated ginger
2 garlic cloves, finely minced
3 large nantes carrots, julienned
1 small yellow onion, halved and thinly sliced (½ cup (125 ml) / 125 ml)
1 red bell pepper, halved and sliced
227 g white mushrooms, halved
1 ½ cups (375 ml) thinly sliced Napa cabbage
1 ½ cups (375 ml) bean sprouts, rinsed and drained
1 to 2 green onions, sliced
Salt and freshly ground pepper

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Preparation

In a bowl, whisk the soy sauce and cornstarch until dissolved. Add the rest of the sauce ingredients, season with salt and pepper, mix and set aside.
In a bowl, combine the chicken with the soy sauce. Set aside while you prep the rest.
In a large pot of boiling water, cook the noodles a little less than package time (they’ll finish in the wok). Drain, rinse under cold water to stop the cooking and remove starch, then drain well. Set aside.
In a wok or large pot heated over medium-high, add the canola oil followed by ginger, garlic, carrots and onion. Season with salt and pepper and cook 4 to 5 minutes, stirring. Add more oil if needed.
Add the chicken and bell pepper and stir. Cook 5 to 6 minutes until the chicken is almost cooked through.
Add the mushrooms and cabbage and continue cooking 2 minutes.
Toss in the noodles, sauce and bean sprouts, season with salt and pepper. Cook 2 minutes, stirring, to heat through and finish the noodles. Garnish with sliced green onions and serve!