Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) cornstarch (cornflour)
  • 1 tsp (5ml) sesame oil
  • 1/2 tsp (2.5ml) ground ginger
  • 1/4 tsp (1.25ml) white pepper
  • 1 lb (450g) fresh or dried chow mein noodles (or egg noodles, spaghetti)
  • 1 tbsp sesame oil
  • 1/4 cup (60ml) low-sodium soy sauce
  • 2 tbsp (30ml) oyster sauce
  • 2 tbsp (30ml) Shaoxing wine (or dry sherry)
  • 1 tbsp (15ml) sesame oil
  • 1 tbsp (15ml) cornstarch (cornflour)
  • 1 tsp (5ml) granulated sugar
  • 1/2 cup (120ml) chicken broth (or vegetable broth)
  • Pinch of white pepper
  • 2 tbsp (30ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1/2 cup (75g) sliced carrots
  • 1/2 cup (75g) sliced celery
  • 1 cup (150g) sliced white or yellow onion
  • 1 cup (75g) sliced napa cabbage
  • 1 cup (75g) bean sprouts
  • 1/2 cup (50g) sliced mushrooms
  • 2 green onions, thinly sliced

Instructions:

  1. Marinate the Chicken: In a medium bowl, combine chicken with marinade ingredients. Toss well and let sit for at least 15 minutes, or up to 30 minutes in the refrigerator.
  2. Prepare the Sauce: In a small bowl, whisk together all sauce ingredients until smooth. Set aside.
  3. Cook the Noodles: Cook noodles according to package directions until al dente. Drain and toss with sesame oil to prevent sticking.
  4. Stir-Fry the Aromatics: Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic and ginger and stir-fry for about 30 seconds, until fragrant.
  5. Cook the Chicken: Add the marinated chicken to the wok and stir-fry until cooked through and lightly browned, about 4-5 minutes.
  6. Add the Vegetables: Add carrots, celery, and onion to the wok and stir-fry for 2-3 minutes, until slightly softened. Add napa cabbage, bean sprouts, and mushrooms and stir-fry for another 1-2 minutes, until wilted.
  7. Combine and Thicken: Pour the prepared sauce over the chicken and vegetables. Bring to a simmer and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
  8. Add the Noodles: Add the cooked noodles to the wok and toss to coat with the sauce. Stir-fry for another 1-2 minutes, until everything is heated through.
  9. Serve: Garnish with sliced green onions and serve immediately.