Target: 6 × 4 inches · landscape

Chicken Lo Mein with Bok Choy and Mushrooms

35 min · 4 servings

Ingredients

□ 12 oz dried Chinese egg noodles

□ 1 lb boneless skinless chicken breast

□ 8 oz mushrooms

□ 1 lb bok choy

□ 3 garlic cloves

□ 2 tbsp light soy sauce

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□ 2 tbsp oyster sauce

□ 1 tsp toasted sesame oil

□ 2 tbsp neutral oil, divided

□ 2 tbsp water

1. Slice vegetables and chicken; separate bok choy stems and leaves. Keep everything beside the wok.

2. Mix sauce. If needed, replace 1 tbsp dark soy with 1 tbsp light soy and 1/8 tsp sugar; dissolve sugar.

3. Cook noodles 1 minute shy of package time; rinse and drain. Sear chicken in 1 tbsp oil in batches until cooked through.

4. In remaining oil, brown mushrooms; add bok choy stems, then garlic and leaves. Keep heat high.

5. Toss chicken, noodles, and sauce over high heat 1–2 minutes. Serve immediately while springy.

Cook’s note: Drain noodles well and stop tossing as soon as sauce lightly coats them.