Chicken lo mein

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1 tsp cornstarch
• 1/4 cup soy sauce, divided
• 12 oz Chinese egg noodles
• 2 tbsp oyster sauce
• 1 tbsp toasted sesame oil
• 1 tsp sugar
• 2 tbsp vegetable oil, divided
• 2 carrots, cut into matchsticks
• 4 baby bok choy, quartered
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 4 scallions, cut into 2-inch pieces

Steps

1. Toss the chicken with the cornstarch and 1 tbsp of the soy sauce. Wash your hands and the cutting board.
2. Cook the noodles according to the package directions. Drain and rinse with cold water.
3. Stir together the remaining soy sauce, the oyster sauce, sesame oil and sugar.
4. Heat 1 tbsp of the oil in a wok over high heat. Stir-fry the chicken for 4 to 5 minutes, until cooked through (165 °F inside), then move it to a clean plate.
5. Add the rest of the oil, then the carrots and bok choy. Stir-fry for 3 minutes.
6. Add the garlic, ginger and scallions and stir for 30 seconds.
7. Add the noodles, chicken and sauce. Toss for 2 minutes, until hot and coated.