Chicken Chow Mein

Ingredients

• Chicken breast

  cooked, roasted, skinless

  2 breast fillet or 172g

• Canola oil

  high stability, non-trans, high oleic (70%)

  4 tbsp or 56g

• Cornstarch

  Compliments

  1 tbsp or 10g

• Soy Sauce

  Kikkoman

  1 tbsp or 14g

• Carrots

  1 med raw - Whole Foods Market

  1 medium raw or 78g

• Baby bok choy

  Melissa's

  ½ head or 85g

• Scallions

  raw

  2 medium or 30g

• Garlic

  raw

  3 clove or 9g

• Ginger root

  raw

  ½ tbsp or 3g

• Dried Shitake Mushrooms

  T&T

  4 mushrooms or 28g

• Oyster sauce

  2 tbsp or 36g

• Soy Sauce, Dark

  Chinatown

  2 tbsp or 200g

• Granulated sugar

  white

  ½ tbsp or 6g

• Rice wine vinegar

  ½ tbsp or 7g

• Sesame oil

  ½ tbsp or 7g

• Soy Sauce

  Kikkoman

  1 tbsp or 100g

Directions

1. Mix corn starch and soy sauce together in medium bowl. Add sliced chicken and marinate for at least 15 minutes.
2. Make sauce: Mix together oyster sauce, dark soy sauce, sugar, rice vinegar and sesame oil in small bowl. Set aside.
3. Create hole at center of pan by pushing vegetables to side; place marinated chicken in hole; stir fry until cooked through.
4. Add 2 Tbs (of four) vegetable oil to hot wok or skillet; add chicken and cook through; remove and set aside.
5. Add remaining 2 Tbs vegetable oil to hot wok; add carrots, bok choy, scallions, shitake mushrooms, garlic and ginger; stir fry till slightly softened.
6. Pour oyster sauce mixture into pan and stir to mix. Heat to serving temperature.