Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1/4-inch thick strips
  • 1 tablespoon (15ml) soy sauce, low sodium preferred
  • 1 teaspoon (5ml) cornstarch
  • 1/2 teaspoon (2.5ml) ground ginger
  • 1/4 teaspoon (1.25ml) white pepper
  • 1 pound (450g) fresh or dried chow mein noodles (or egg noodles), cooked according to package directions
  • 1 tablespoon (15ml) vegetable oil, for stir-frying
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup (100g) sliced carrots, julienned
  • 1 cup (100g) sliced green bell pepper
  • 1 cup (100g) sliced button mushrooms
  • 1 cup (100g) beansprouts, rinsed and drained
  • 2 green onions, thinly sliced, for garnish
  • 1/4 cup (60ml) chicken broth, low sodium preferred
  • 2 tablespoons (30ml) soy sauce, low sodium preferred
  • 1 tablespoon (15ml) oyster sauce (vegetarian option: hoisin sauce)
  • 1 tablespoon (15ml) brown sugar
  • 1 tablespoon (15ml) cornstarch
  • 1 teaspoon (5ml) sesame oil
  • 1/4 teaspoon (1.25ml) ground ginger
  • Pinch of white pepper

Instructions:

  1. In a bowl, combine the chicken strips with soy sauce, cornstarch, ginger, and white pepper. Mix well and set aside for at least 10 minutes (longer is better!).
  2. Cook chow mein noodles according to package directions. Drain and toss with a little sesame oil to prevent sticking. Crucial tip: reserve about 1/2 cup of the noodle cooking water – you might need it to adjust the sauce's consistency later.
  3. In a small bowl, whisk together chicken broth, soy sauce, oyster sauce (or hoisin), brown sugar, cornstarch, sesame oil, ginger, and white pepper. Set aside.
  4. Heat vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned (about 3-4 minutes). Remove the chicken from the wok and set aside.
  5. Add the onion and garlic to the wok and stir-fry until fragrant (about 1 minute). Add carrots and green bell pepper and stir-fry for another 2-3 minutes, until slightly softened. Add mushrooms and stir-fry until tender (about 2 minutes).
  6. Return the cooked chicken to the wok. Add the cooked noodles and beansprouts. Pour the prepared sauce over the mixture and toss well to combine.
  7. Cook for 1-2 minutes, until the sauce thickens and coats the noodles and chicken evenly. Add a little noodle water if the sauce is too thick.
  8. Garnish with sliced green onions and serve immediately.