1. One or 2 hours before cooking, rinse the mung bean
sprouts so that they have time to drain thoroughly.
2. Cut the chicken into thin strips. Add the marinade
ingredients, adding the cornstarch last. Marinate the
chicken for 20 to 25 minutes.
3. The following 3 steps can be completed while the
chicken is marinating.
4. To prepare the sauce, in a small bowl dissolve the 1
tablespoon cornstarch with the 4 tablespoons water. Whisk
the water or chicken broth with the oyster sauce, soy
sauce, salt, pepper and cornstarch and water mixture and
5. Soften the noodles by placing them in boiling salted
water. Plunge into cold water to stop the cooking process
and drain thoroughly.
6. Wash all the vegetables as needed. Cut the celery and
the bok choy into 1/2-inch pieces on the diagonal. If
substituting broccoli for bok choy, peel the stalks until
no more strings come out, and slice thinly on the
diagonal. Wipe the mushrooms clean with a damp cloth and
slice. Cut the red bell pepper in half, remove the seeds
and chut into chunks. Peel and chop the onion. Dice the
7. Heat a wok or frying pan over medium-high to high
heat. Add 2 tablespoons oil. When the oil is hot, add the
noodles. Fry in batches until golden. Remove the noodles
from the pan.
8. Heat 2 tablespoons oil. Add the onion and the meat.
Let the meat brown briefly, then stir-fry until the
redness is gone and the meat is nearly cooked through.
Remove the cooked meat and onion from the pan.
9. Cook the rest of the vegetables separately, except for
the green onion, seasoning each with a bit of salt while
stir-frying if desired. When cooking the bok choy or
broccoli, add 1/4 cup of water and cover while cooking.
Remove each of the vegetables from the pan when finished
stir-frying. Add more oil as needed.
10. Give the sauce a quick re stir. Add all the
ingredients back into the wok, making a "well" in the
middle if the wok for the sauce. Add the sauce, stirring
quickly to thicken. Mix everything together. Stir in the
green onions. Pour the cooked vegetable and sauce mixture
on top of the noodles. Garnish the chow mein with the
toasted sesame seeds.
Nutritional Breakdown based on 4 servings, Calories 434,
54 g Carbohydrates, 14 g Protein, 20 g Total Fat, 2 g
Saturated Fat, 10 g Monounsaturated Fat, 5 g
Polyunsaturated Fat, 5 mg Cholesterol, 7 g Fibre, 685 mg
Sodium, 900 mg Potassium.