Chicken, Bok Choy and Shiitake Chow Mein

• 2 tablespoons cornstarch
• 1/4 cup shaoxing wine
• 1/2 cup oyster sauce
• 1 tablespoon minced ginger
• 1/4 cup sliced scallion whites, save green for garnish
• 1 teaspoon black pepper
• 1 tablespoon sambal oelek
• 1 pound skinless chicken meat. I prefer the leg/thigh meat, but breast may be substituted
• Canola oil to cook
• 6 cloves garlic sliced thin
• 2 cups shiitake mushrooms, quartered
• 1 cup chicken stock
• 4 heads baby bok choy, core out, sliced
• 1 pound blanched and refreshed lo mein noodles
• Salt and pepper to taste

1. In a large bowl, dissolve the cornstarch in the shaoxing.
2. Mix in the oyster sauce, ginger scallions, pepper and sambal.
3. Mix in the chicken and marinate for at least 2-hours, preferably overnight.
4. In a hot wok coated with oil, add the garlic and shiitakes and stir-fry for 4 minutes until the mushrooms are soft.
5. Set mushrooms aside and in the same wok, add the chicken and cook for 6 to 8 minutes.
6. Add the stock and season with salt and pepper.
7. Add the bok choy and cook another 3 minutes.
8. Add back the shiitakes and the noodles.
9. Completely coat and heat the noodles.
10. Check for seasoning.
11. Wine Suggestion: Morgon Beaujolais 1996

cornstarch, shaoxing wine, oyster sauce, ginger, scallion whites, black pepper, sambal oelek, chicken meat, canola oil, garlic, shiitake mushrooms, chicken stock, choy, mein noodles, salt

Taken from www.foodnetwork.com/recipes/chicken-bok-choy-and-shiitake-chow-mein-recipe.html (may not work)