Chicken Lo Mein

Ingredients

1 pound lo mein egg noodles

8 oz. boneless skinless chicken thighs (or chicken breast, cut into thin strips)

2 teaspoons cornstarch

2 teaspoons water

2 teaspoons oil

1 teaspoon oyster sauce

2 tablespoons hot water

1/8 teaspoon salt

1/8 teaspoon sugar

1 tablespoon + 4 teaspoons soy sauce

1 teaspoon sesame oil

1/8 teaspoon white pepper

1 clove garlic (minced)

2 medium carrots (julienned—about 1 1/2 cups)

1 tablespoon dry sherry cooking wine

2 cups mung bean sprouts

2 scallions (julienned)

Directions

Prepare lo mein noodles as directed.
In a medium bowl, combine the chicken with the cornstarch, water, oil, and oyster sauce.
In a separate bowl, make the sauce mixture by combining the hot water, salt, and sugar until the salt and sugar are dissolved. Then add the soy sauce, sesame oil, and pepper.
In a wok over high heat, add 2 tablespoons oil, and sear the chicken for a couple minutes until browned. Remove from the wok, and set aside.
Add another couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the carrots. Stir-fry on high heat for a minute and add the wine in a circle around the perimeter of the wok.
Add the noodles and chicken back to the wok. Add the sauce mixture you made earlier on top of the noodles, and mix well from the bottom up for about 30 seconds.
Then reduce the heat to medium and cover the wok for one minute. Remove the cover and stir-fry the noodles. If the noodles are looking dry, add 1/4 cup of water or stock and continue stir-frying until they're loose, slippery-looking, and heated through.
Add the bean sprouts and scallions. Stir-fry for one more minute and serve.

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