Chicken Lo Mein (Restaurant Style)

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10 oz (280 g) lo mein noodles (or 6 oz / 170 g dried noodles)

subheading: Marinade:

8 oz (225 g) boneless skinless chicken thigh , cut into ¼-inch (5-mm) slices (or breast)

½ tablespoon Shaoxing wine

1 teaspoon cornstarch

¼ teaspoon salt

subheading: Sauce:

¼ cup chicken broth

2 tablespoons oyster sauce

2 tablespoons Shaoxing wine (or dry sherry)

2 teaspoons dark soy sauce (or soy sauce) (*Footnote 1)

1 teaspoon sesame oil

2 teaspoons sugar

subheading: Stir fry:

2 tablespoons peanut oil (or vegetable oil)

1 tablespoon minced ginger

2 cloves garlic , minced

4 cups chopped napa cabbage (*Footnote 2)

1 carrot , julienned (yield about 1 cup once cut)

4 green onions , cut into 2” (5 cm) long pieces

1 bell pepper , cut to thin strips (or sweet pepper)

Directions at omnivorescookbook.com

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