SERVINGS 4-6 UNITS US
1 tsp baking soda
2 teaspoons soy sauce (I use low sodium)
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 boneless skinless chicken thighs, cut into very thin slices
12 ounces chow mein noodles (the soft kind found fresh, not the hard crunchy ones)
2 tablespoons cooking oil
1 small napa cabbage, sliced into 1 inch strips
2 baby bok choy, sliced into 1 inch strips
Add whatever veggies you want, I like carrots, kale, celery along with everything else.
5 ounces water chestnuts, sliced
2 garlic cloves, chopped
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 green onions
Marinate the chicken: First mix chicken and baking soda and let sit for 15 minutes, rinse clean with water. I’ve found this creates that Chinese chicken spongy kind of texture. Combine the 2 teaspoons soy sauce, rice vinegar, and sesame oil in a small bowl. Add the sliced chicken, and toss to completely coat. Set aside while you cook the noodles.
Cook the chow mein noodles according to package directions, drain well, and set aside.
Heat half of the oil (1 tablespoon) in a very large skillet or wok. When is is very hot, but not smoking, add the chicken mixture, and stir fry until the chicken is cooked through.
Remove the chicken to a plate, set aside and keep warm.
Add the rest of the oil to the skillet, then add the cabbage, bok choy, water chestnuts and garlic; stir fry for a couple of minutes until the vegetables begin to wilt. Add the noodles, and continue to cook until the noodles are hot, and well combined with the vegetables.
Add the soy sauce and oyster sauce, toss to combine. Add the chicken, toss to combine.
Transfer the chow mein to a serving platter, and top with the chopped green onions. Serve immediately.