Chicken Chow Mein

In a mixing bowl, combine the sliced chicken with the water, oyster sauce, cornstarch, Shaoxing wine, and oil. Massage the chicken with your hands until all the liquid is absorbed.
1 pound boneless skinless chicken breast, 1 ½ tablespoons water, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, 1 teaspoon Shaoxing wine, 1 teaspoon neutral oil
Set aside until ready to cook.

Spread a layer of paper towels over a large baking sheet.
Cook the chow mein noodles according to package instructions. Usually, you only need to boil the noodles for 1-2 minutes.
12 ounces chow mein noodles
Once cooked, drain thoroughly, rinse in cold water, and spread out over the baking sheet to dry out.

In a small bow, whisk together the hot water and sugar until the sugar is dissolved.
1 tablespoon hot water, ¼ teaspoon sugar
Add the remaining ingredients and whisk until combined. Set aside.
1 tablespoon light soy sauce, 2 teaspoons dark soy sauce, ½ teaspoon sesame oil, 1 tablespoon oyster sauce, 2 teaspoons Shaoxing wine, ⅛ teaspoon salt, ⅛ teaspoon white pepper

Head your wok or large skillet over medium-high heat and add 2 tablespoons of neutral oil. Tilt the pan so the oil coats the entire pan.
4 tablespoons neutral oil
Once the oil is hot, add the dried out noodles in a single layer again tilting the pan so the oil coats the bottom of the noodles.
12 ounces chow mein noodles
Let the noodles cook for about 2 minutes on the first side. If the noodles begin to burn, reduce the heat.
Flip the noodles over (it is okay to do this in sections), add another tablespoon of oil, tilt the pan to coat, and again let the noodles crisp for about 90 seconds.
4 tablespoons neutral oil
Flip the noodles one more time and you should now begin to see some light browning and crisping. Cook the noodles for another 2 minutes then transfer back to the original baking sheet. The goal is to get light browning and crisping evenly across the noodles.

Place the wok back over high heat and add the remaining 1 tablespoon of oil. Add the chicken in a single layer and sear for about 30 seconds. Flip the chicken to the other side and cook for another 30 seconds. Stir-fry for a final 30 seconds then remove the chicken from the wok. The chicken does not need to be fully cooked at this point. It will finish cooking later in the recipe!
4 tablespoons neutral oil

Place the wok over medium-high heat adding additional oil if necessary. Add the sliced garlic and ginger and stir-fry for 15-20 seconds, until fragrant. Then, add the carrots, scallion whites, and snow peas and stir-fry for 1-2 minutes.
4 tablespoons neutral oil, 1 cup carrots, 2 teaspoons fresh ginger, 2 teaspoon garlic, 2 scallions, 1 cup snow peas
Increase the heat to high and add the noodles and chicken back to the pan. Pour the sauce over the noodles and stir-fry the mixture together until the sauce is evenly distributed.
Add the bean sprouts, cabbage, and scallion greens and stir-fry for a final minute – you want everything to be warmed through and evenly distributed and the bean sprouts to still be fresh and crunchy. Serve and enjoy!
2 cups Chinese cabbage, 1 cup mung bean sprouts, 2 scallions