CHICKEN CHOW MEIN

Steps:

• Boil the noodles according to package instructions.
• Drain in colander in the sink and rinse under cold tunning water.
• Shake the colander to drain off excess water and pat noodles dry with a towel.
• Heat 1/4 cup peanut oil in large seasoned wok or non-stick skillet over high heat.
• Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of cooking).
• Transfer noodles to a paper towel-lined plate and season with salt to taste.
• Set aside.
• Discard any excess oil and wipe out the pan.
• OR.
• Can use bought chow mein noodles (much easier).
• Whisk together the chicken broth, oyster sauce, soy sauce or tamari, cornstarch and sugar in a small bowl; set aside.
• Season the chicken with the dark sesame oil, salt, blk pepper crushed red pepper flakes & set aside.
• Heat the skillet over high heat.
• Heat the remaining 2 Tablespoons peanut oil until very hot.
• Add the ginger, garlic, scallion, & red pepper flakes, stir-fry until fragrant, about 30 seconds.
• Add the chicken and stir-fry, until lightly browned, about 1-1/2 minutes.
• Add the onion, celery and mushrooms, and stir-fry, until crisp-tender, about 2 minutes.
• Add the water chestnuts.
• Spread the ingredients to the outside of the pan to form a well in the center.
• Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture.
• Stir in the bean sprouts and snow peas.
• Sprinkle with cashew pieces.
• Season generously.
• Serve over white rice and serve the chow mein noodles on the side.
• Enjoy!