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Chicken, Bok Choy And Shiitake Chow Mein

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Why I Love This Recipe

Adapted from recipe of Ming Tsai

Ingredients You'll Need

2 tablespoons cornstarch
1/4 cup rice wine vinegar
1/2 cup oyster sauce
1 tablespoon minced ginger
1/4 cup sliced scallion whites, save green for garnish
1 teaspoon black pepper
1 tablespoon Sambal Oelek, or use Srirachi to taste
1 pound skinless chicken meat. (Thigh or Breast)
Peanut, Toasted Sesame or Canola oil to cook
6 cloves garlic sliced thin
2 cups shiitake mushrooms, slice or quartered
may substitute Baby Bella mushrooms
1 cup chicken stock
4 heads baby bok choy, cored, sliced
1 pound blanched and refreshed lo mein noodles
Salt and pepper to taste


In a large bowl, dissolve the cornstarch in the rice wine vinegar.

Mix in the oyster sauce, ginger scallions,

pepper and sambal.

Mix in the chicken and marinate for at least 2-hours, preferably overnight.

In a hot wok coated with oil, add the garlic and shiitakes and stir-fry for 4 minutes until the mushrooms are soft.

Set mushrooms aside and in the same wok, add the chicken and cook for 6 to 8 minutes.

Add the stock and season with salt and pepper. Add the bok choy and cook another 3 minutes.

Add back the shiitakes and the noodles. Completely coat and heat the noodles.

Check for seasoning.

Serve Immedieately

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