Chicken Chow Mein

• 2 boneless skinless chicken breasts, cut in thin strips
• 1/2 teaspoon baking soda (optional)
• 2 tablespoons peanut oil (or other cooking oil)
• 6 ounces fresh chow mein noodles
• 3 cups cabbage, finely shredded
• 1 carrot, julienned
• 1 cup bean sprouts
• 3 green onions, cut into 2-inch pieces
• 2 garlic cloves, minced
• 1/4 cup water
• Chow Mein Sauce
• 2 tablespoons oyster sauce
• 2 tablespoons soy sauce (not sodium-reduced)
• 2 tablespoons Chinese wine (or sherry)
• 1 tablespoon sugar
• 1 teaspoon chicken bouillon powder
• 3/4 teaspoon sesame oil
• 1 tablespoon cornstarch
• 1 pinch white pepper

1. Optional - velveting the chicken : Combine chicken and baking soda in a small bowl and toss to combine. Set aside for 10 minutes to marinate, then rinse chicken well and pat dry.
2. To make Chow Mein Sauce, place the Chow Mein Sauce ingredients in a small bowl and mix to combine.
3. Prepare the noodles according to the packet instructions.
4. Heat oil in wok or large fry pan over high heat.
5. Add garlic and stir fry for 30 seconds until the garlic is golden brown and you can smell the garlic in the oil.
6. Add chicken and stir fry until the skin is white but the inside is still raw - about 45 seconds to 1 minute.
7. Add the cabbage, carrot, and the white pieces of shallots/scallions (i.e. from the base of the stalk). Stir fry for 1 - 11/2 minutes until the cabbage is just starting to wilt and the chicken is cooked through.
8. Add the noodles, sauce and water. Stir fry for 1 minute, tossing to coat the noodles in the sauce.
9. Add bean sprouts and remaining shallots/scallions. Stir through quickly then remove from heat.
10. Serve immediately with extra soy sauce.

chicken breasts, baking soda, peanut oil, noodles, cabbage, carrot, bean sprouts, green onions, garlic, water, mein sauce, oyster sauce, soy sauce, chinese wine, sugar, chicken bouillon powder, sesame oil, cornstarch, white pepper

Taken from www.food.com/recipe/chicken-chow-mein-525735 (may not work)