8oz.Boneless Skinless Chicken Thighs cut into thin strips
3teaspoonsWater
1tablespoonShaoxing Wine
3cupsCabbage, I prefer Napashredded into thin strips
2teaspoonsCanola or Vegetable oilplus more for cooking
2teaspoonsCornstarch or Arrowroot Flour
1.5-2Bell Pepper Thinly Sliced, I used half green and half red
2Julienned Carrots
16oz.Fresh Lo Mein NoodlesAvailable at your local Asian Market
2clovesGarlicminced
1tablespoonSoy Sauce
1stalkCelery Very Thinly Sliced
4teaspoonsDark Soy Sauce
1teaspoonSesame Oil
1/2 cupSliced Mushrooms
1/8teaspoonTable Salt
1/8teaspoonSugar
1/2teaspoonMSG/AjinomotoOPTIONAL
2.5Green Onions/Scallionschopped
Instructions
In a medium bowl, combine the chicken with 2 teaspoons each of cornstarch, water, and oil. In a wok or cast iron dutch oven over high heat*, add 2 tablespoons oil, and sear the chicken for a couple of minutes until browned. Remove and set aside. *essentially you want to use a pan that can withstand high temps.
Add another couple tablespoons of oil to the wok, and add the garlic. After 8-10 seconds, add the cabbage and carrots, bell peppers, celery, and mushrooms. Stir-fry on high heat for a minute and add the wine in a circle around the side of the pan.
Add the noodles and chicken back to the pan and mix well from the bottom up for about 30 seconds. If the noodles aren't coming apart, add about 1/4 cup water to the noodles to loosen them up a bit.
Then cover the pan for one minute. Remove the cover and add the soy sauce, dark soy sauce, sesame oil, salt, and sugar, and MSG if you are using it. Stir-fry for 30 seconds, and add the scallions right before you serve. Stir-fry for one more minute and serve hot!
Notes
This recipe is quick, make sure to stir from bottom to top to avoid burning.Slice the vegetables the same size
Keyword authentic chinese, chinese food, homemade chinese