the Chinese Chicken Chow Mein


14 oz. fresh chow mein noodles
1/4 cup oyster sauce
2 tbsp. soy sauce
1 tbsp. sesame oil
8 oz boneless skinless chicken breasts or boneless skinless chicken thighs
2 tbsp. vegetable oil
1 onion, sliced
2 cloves garlic, minced
2 tsp. grated gingerroot
4 cups chopped broccoli
4 oz snow peas, trimmed
1 sweet yellow pepper, cut into matchstick-size strips
1/2 cup chicken stock
1 cup bean sprouts
1 green onion, sliced


In large saucepan of boiling water, cook noodles until tender, about 2 minutes. Drain and rinse under cold water; drain well and set aside in colander.
Meanwhile, in bowl, whisk together oyster sauce, soy sauce and sesame oil. Thinly slice chicken crosswise; add to bowl, tossing to coat.
In large wok or skillet, heat 1 tbsp. of the vegetable oil over high heat; stir-fry chicken mixture for 2 minutes. Transfer to plate.
Add remaining oil to pan; reduce heat to medium. Add onion, garlic and ginger; stir-fry for 2 minutes. Add broccoli, snow peas, yellow pepper and 2 tbsp. (25 mL) water; cover and steam for 3 minutes. Add noodles and stock; stir-fry until hot. Return chicken and any accumulated juices to pan; add bean sprouts and toss to combine. Serve sprinkled with green onion.