Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into thin strips
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) cornstarch
  • 1 tsp (5ml) sesame oil
  • 1/2 tsp (2.5ml) ground ginger
  • 1/4 tsp (1.25ml) white pepper (optional)
  • 1/4 cup (60ml) soy sauce
  • 2 tbsp (30ml) oyster sauce (or vegetarian mushroom sauce for a sub)
  • 2 tbsp (30ml) brown sugar, packed
  • 1 tbsp (15ml) rice vinegar
  • 1 tbsp (15ml) cornstarch
  • 1/2 cup (120ml) chicken broth (or vegetable broth)
  • 1 tsp (5ml) sesame oil
  • 1/4 tsp (1.25ml) white pepper (optional)
  • 1 tbsp (15ml) vegetable oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, minced
  • 1 cup (100g) shredded carrots
  • 1 cup (100g) sliced celery
  • 1 cup (100g) sliced bell peppers (any colour)
  • 1 cup (100g) sliced mushrooms (such as shiitake or button)
  • 4 cups (approx. 350g) fresh or dried chow mein noodles (or spaghetti as a pinch)
  • 2 green onions, thinly sliced (for garnish)
  • Sesame seeds (for garnish)

Instructions:

  1. Combine chicken and marinade ingredients in a bowl. Let sit for at least 15 minutes (or up to 1 hour) in the fridge.
  2. Whisk together all sauce ingredients in a small bowl until smooth. Set aside.
  3. Cook chow mein noodles according to package directions. Drain and set aside. If using dried noodles, ensure they are cooked al dente.
  4. Heat oil in a wok or large skillet over medium-high heat. Add onion, garlic, and ginger. Sauté until fragrant. Add carrots, celery, bell peppers, and mushrooms. Cook until crisp-tender.
  5. Push vegetables to the side of the wok. Add marinated chicken and cook until cooked through, no longer pink, internal temp reachs 165°F (74°C).
  6. Add the cooked noodles and the prepared sauce to the wok. Toss to coat everything evenly. Simmer for 2-3 minutes, or until the sauce has thickened slightly.
  7. Garnish with green onions and sesame seeds. Serve immediately. Enjoy your Chicken Chow Mein with the best sauce!