Cantonese Chicken Chow Mein

Ingredients

• Marinade:
• 2 tablespoons water
• 1 teaspoon rice wine vinegar
• 1 teaspoon soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil
• 1/4 teaspoon ground black pepper
• 1 skinless, boneless chicken breast half, thinly sliced
• Seasonings:
• 1/2 cup chicken broth
• 1 tablespoon soy sauce
• 2 teaspoons oyster sauce
• 1 teaspoon rice wine vinegar
• 1 teaspoon white sugar
• 1/4 cup canola oil, divided
• 1 pound chow mein noodles
• 1 stalk celery, thinly sliced on the diagonal
• 1 carrot, cut into matchstick-size pieces
• 1/4 cup bean sprouts
• 1/4 cup thinly sliced onion
• 1 green onion, thinly sliced

Directions

Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes.

Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined.

Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter.

Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion; cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.