New Year Chicken Lo Mein

• water
• 5 tablespoons soy sauce divided
• 3 tablespoons cornstarch divided
• 4 cutlets roaster boneless thigh, cut into thin slices or strips
• 2 teaspoons sesame oil Chinese
• 1 teaspoon sugar
• 5 tablespoons vegetable oil divided
• 1 cup scallions chopped, 4-5 scalliots
• 2 cloves garlic minced
• 3 cups celery cabbage sliced, 1/4 medium head
• 2 cups celery sliced, 3 ribs
• 2 cups carrots cut in julienne strips, 3, blanched
• 2 cups sliced mushrooms 1/2 pound
• 1 cup snow peas trimmed and cut into 1-inch pieces
• 3 cups bean sprouts
• 3/4 cup water chestnuts sliced
• 3/4 cup bamboo shoots cut in julienne strips

1. Break fine egg noodles or thin spaghetti broken into fourths; cook, rinse and drain.
2. In medium-sized bowl, combine 2 tablespoons water, 2 tablespoons soy sauce and 1 tablespoon cornstarch. Add thigh pieces and toss until well coated; set aside. In small bowl, mix well 2/3 cup water, remaining 3 tablespoons soy sauce, remaining 2 tablespoons cornstarch, sesame oil, and sugar; set aside.
3. In large skillet or wok over medium-high heat, heat 2 tablespoons oil until hot but not smoking. Add thigh mixture; stir-fry over high heat 3 minutes. Remove thigh meat with slotted spoon; set aside. Heat remaining 3 tablespoons oil in skillet.
4. Add scallions and garlic; stir-fry about 30 seconds. Add celery cabbage, celery, carrots, mushrooms, and snow peas; stir-fry over medium heat 5 minutes or until vegetables are tender-crisp. (Add 1-2 tablespoons water, if needed). Add bean sprouts, water chestnuts and bamboo shoots; stir-fry 2 minutes. Stir in thigh meat and spaghetti. Add cornstarch mixture and cook until sauce has thickened. Serve immediately.

water, soy sauce, cornstarch, cutlets roaster, sesame oil chinese, sugar, vegetable oil, scallions, garlic, celery cabbage, celery, carrots, mushrooms, snow peas, bean sprouts, water chestnuts, bamboo shoots

Taken from www.yummly.com/recipe/New-Year-Chicken-Lo-Mein-1665265 (may not work)