With this easy way of making chow mein, you can enjoy delicious noodles for days.
1 boneless, skinless chicken breast, sliced into bite-size pieces
1 teaspoon light soy sauce
1 tablespoon Shaoxing wine (Chinese cooking wine) or dry sherry
1/2 teaspoon Chinese five spice
1/2 teaspoon baking soda
Pinch of black pepper
3 tablespoons cooking oil
3 cloves garlic
1 ounce fresh ginger
1 red chili
2 cups chicken stock
8 ounces spaghetti
2 ounces shiitake mushrooms (approximately 2 large or 4 small size mushrooms)
4 ounces bamboo shoots (approximately 1/4 cup)
4 ounces baby bok choy (approximately 3 to 5)
3 tablespoons oyster sauce
3 green onions
4 ounces bean sprouts
1 teaspoon sesame oil
1 teaspoon sesame seeds
In a mixing bowl, add chicken, soy sauce, wine, Chinese five spice, baking soda and black pepper and mix well until chicken is evenly coated. Set aside.
Meanwhile cut and prep vegetables.
Heat a large, straight-sided skillet over high heat. Add 1 tablespoon oil and add chicken. Sear chicken until edges are golden brown, about 3-4 minutes. Remove chicken from skillet; set aside.
Into the same skillet, add remaining oil, garlic, ginger and chili. Cook until you can smell all aromas, about 1 minute.
Pour in chicken stock; add spaghetti, mushrooms, bamboo shoots and bok choy. Cover, bring to boil, then reduce heat to medium and simmer, turning noodles and vegetables frequently with tongs until moisture has nearly evaporated, about 9-10 minutes.
Add chicken back to skillet along with oyster sauce, green onions and bean sprouts. Toss everything together until chicken is warmed up, about 1-2 minutes.
Sprinkle with sesame oil and seeds to finish. Enjoy!
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