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Ingredients
1/2 Pound chicken thighs, boneless, skinless, cut into small bite-sized pieces
3/4 Teaspoon baking soda
3 Cups green cabbage, cut in small shreds
1 1/2 Teaspoons fresh ginger, minced
1 1/2 Teaspoons garlic cloves, minced
3/4 Cup julienned carrots
3/4 Cup thinly sliced celery
1/4 Cup green onions
1 1/2 Tablespoons vegetable oil
1 (6 oz) Package chow mein noodles
1/2 Tablespoon cornstarch
1 1/2 Tablespoons soy sauce
1 1/2 Tablespoons oyster sauce
1/3 Cup chicken broth
1 Tablespoon brown sugar, not packed
1/2 Teaspoon sesame oil
1/2 Teaspoon fresh cracked pepper
Instructions
Chicken Prep: Chop the chicken into small bite-sized pieces. Place in a small bowl and toss with baking soda. Place in the fridge, covered, for 15 minutes. After 15 minutes, place chicken in a fine mesh sieve and rinse thoroughly, pat dry with paper towels.
Vegetable Prep: Finely shred the cabbage, coarsely mince the ginger and garlic (don't want too fine of a mince or they burn; don't use jarred/tube ginger or garlic). Peel the carrot and then julienne into very small/thin pieces. Very thinly slice the celery. Thinly slice the green onions to separate the white root from the green. You should get about 1/4 cup thinly sliced white roots. Reserve the thinly sliced green part for later.
Sauce Prep: In a small bowl add the cornstarch and soy sauce. Whisk with a fork until completely smooth. Stir in the oyster sauce, chicken stock, brown sugar, and sesame oil. Add pepper to taste. Whisk until smooth and set aside.
Noodle Prep: Follow package directions to prepare the chow mein noodles. Rinse in cold water and set aside.
Cook: Add vegetable oil to a large skillet over high heat. Add the white roots of the onion for a minute or two and then add the garlic and ginger. Be very careful to make sure neither burn -- only cook for about 20 seconds. Add chicken and stir constantly for about 1 minute or until both sides are lightly browned (still not cooked through). Add in all the prepped veggies and stir constantly until veggies are crisp tender and cabbage is wilted, about 1-2 minutes. Stir in cooked noodles and the sauce mixture, toss with tongs for 1 minute. Add in the thinly sliced tops of the green onions.