Chicken Chow Mein

1. 1
   boil · ~6 min

   Cook the chow mein noodles.

   1.Bring a large pot of water to a rolling boil.

   2.Add the noodles and cook 1 minute less than the package directions suggest.

   3.Drain in a colander and rinse briefly with cold water to stop cooking.

   4.Toss with a few drops of oil to prevent sticking and set aside.
2. 2
   prep · ~5 min

   Slice the chicken and make the sauce.

   1.Slice the chicken breast across the grain into thin strips about ¼ inch wide.

   2.Season strips with 1 pinch of salt and 1 pinch of black pepper.

   3.In a small bowl, whisk together soy sauce, oyster sauce, sugar, sesame oil, and the cornstarch-water slurry until smooth.

   4.Set the sauce aside near the wok.
3. 3
   fry · ~4 min

   Sear the chicken.

   1.Heat 1 tablespoon oil in a wok over high heat until it shimmers and just begins to smoke.

   2.Add the chicken strips in a single layer and let them sear untouched for 1 minute.

   3.Stir and continue cooking until the chicken is golden on the outside and cooked through, about 2 more minutes.

   4.Transfer the chicken to a plate and set aside.

   TIPWork in two batches if your wok is small — overcrowding the pan will steam the chicken instead of searing it.
4. 4
   fry · ~4 min

   Stir-fry the aromatic vegetables.

   1.Return the wok to high heat and add the remaining 1 tablespoon of oil.

   2.Add the garlic and onion and stir-fry until the onion softens and the edges turn golden, about 1 minute.

   3.Add the celery, carrot, and cabbage and stir-fry until the vegetables are crisp-tender, about 2 minutes. They should still have a little crunch.
5. 5
   fry · ~2 min

   Combine the noodles and sauce.

   1.Add the cooked noodles and the reserved chicken back into the wok with the vegetables.

   2.Pour the prepared sauce evenly over the top.

   3.Using tongs or two spatulas, toss everything vigorously over high heat until all the noodles are coated and sizzling, 1 to 2 minutes.

   4.Scatter in the bean sprouts and green onion pieces, toss once more, and immediately pull the wok off the heat.

   TIPKeep the heat high and keep everything moving — this is where the smoky wok hei flavor builds.
6. 6
   serve

   Plate the Chicken Chow Mein and garnish.

   Divide the chow mein among four plates or shallow bowls. Garnish with a few extra sliced green onions and serve at once.

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