Crispy Stir-Fry Chicken Chow Mein

Interesting, crispy, noodly and really good. It's a fun dish to make with a friend if you have time to kill.

The celery, onions and mushrooms make it more of a stir-fry, and a distinctly good flavor is the ginger. If you're a ginger lover, you can add a little more as needed :)

1/2 cup chicken broth

3 tablespoons oyster sauce

1 tablespoon soy sauce

2 tablespoons cornstarch

1 teaspoon sugar

12 oz. refrigerated chinese egg noodles

5 boneless skinless chicken thighs

1 teaspoon sesame oil, salt + pepper

1/2 medium yellow onion, thinly sliced

1 stalk celery, thinly sliced

10 thinly sliced mushrooms (baby bella, shitake, or crimini)

1 scallion, white and green minced

1 piece of ginger (a very small piece)

3 cloves garlic, minced

1/4 cup peanut oil + 2 tbsp peanut oil

Basic Necessities:

Large boiling pot

Whisk

Medium bowl

3-4 Small bowls

Cutting board

Large skillet

Wok (or extremely large skillet)

Prep:

Start boiling water for the noodles. Boil water according to package.

Whisk together first 5 ingredients in small bowl. Set aside

Cut chicken into bite-sied pieces. Place in small bowl. Season with sesame oil, salt, and pepper. Set aside.

Get a sous-chef to thinly slice onion, celery, and mushrooms and set aside on a plate or bowl. While they do that,

Mince scallion, ginger, and garlic. To mince ginger, peal with potato peeler, put through garlic press, and measure out a tablespoon (make it a heaping tablespoon if you love ginger). Set all 3 aside on plate or bowl.

Fry Noodles:

Let noodles cook in boiling water according to package (about 3 minutes) Stir Frequently. Drain noodles.

Get your sous-chef to heat 1/4 cup of peanut oil in large non-stick skillet over high heat. Add noodles, spread evenly over skillet. Fry for 4 minutes until golden brown and crispy. Do not stir. Flip large patty of noodles. Line a plate with a paper towel. Take tongs and gently pry off the crispy noodles on top layer, and set them on a plate. Keep cooking other noodles for another 4 minutes. Repeat the flip process untill you have a mix of crispy and soft noodles. Dot make every single noodle crispy. Set aside.

Stir-Fry Veggies and Chicken:

While they are doing the noodles, heat wok (or extremely large skillet) over high heat. Heat 2 tablespoons peanut oil until very hot. Add ginger, garlic, and scallion and stir-fry for 30 seconds. Add chicken and cook until lightly browned, about 1 1/2 min.

Add sliced onion, celery, and mushrooms. Stir-fry until crisp/tender, about 2-3 min.

Pour chicken broth mixture into wok. Bring to a boil and stir to coat stir-fry. Remove from heat. Season generously to taste with pepper. Add fried noodles and mix everything together. Serve immediately. Add more soy sauce at table if desired.