CHICKEN CHOW MEIN

CHICKEN CHOW MEIN Chicken 3 boneless skinless chicken thighs cut into bite size pieces 2 teaspoons oyster sauce 1 teaspoon cornstarch ½ teaspoon Five Spice powder ⅛ teaspoon ground black pepper 1 tablespoon vegetable oil Sauce ¼ cup Soy sauce 2 tablespoon + 2 teaspoon Oyster Sauce 1 Tablespoon Brown sugar 1 tablespoon Rice wine vinegar Chow mein ½ cup shredded carrots ½ cup chopped Bok choy ½ cup chopped celery ½ cup chopped red pepper ¾ bean sprouts 4 green onions sliced 2 teaspoon grated ginger 3 garlic cloves minced 12 oz pkg Chinese noodles In a small bowl mix the soy sauce, oyster sauce, brown sugar and rice wine vinegar. Set aside. Prepare chow mein noodles according to the package directions and set aside. Combine the chicken thighs with the oyster sauce, cornstarch, Five spice powder and black pepper and coat well. Heat a large heavy bottom pot or wok on high heat add 1 tablespoon of the oil and cook the chicken in a single layer (you may have to work in batches) until brown. Remove chicken and set aside. Add another tablespoon of oil and carrots, celery, bok choy and red pepper, garlic and ginger. Cook 3-4 minutes until veggies are just a bit soft but still firm. Add chicken back into the pan and add noodles, bean sprouts and sauce and toss until coated. Garnish with green onions