Easy Chicken Chow Mein

Slice the chicken breast thinly into bite-sized pieces.

In a mixing bowl, combine the sliced chicken with soy sauce, Shaoxing wine, Chinese five-spice, baking soda, and a pinch of black pepper.

Mix everything well until the chicken is evenly coated. Set aside.

In a small bowl, whisk together the oyster sauce and chicken stock. Set aside.

Finely chop the garlic and ginger. Julienne the red chili after removing the seeds.

Slice the shiitake mushrooms and bamboo shoots. Chop the baby bok choy and cut the green onions into 2-inch pieces.

Prepare the noodles as per package instructions. If using dry noodles, soak them in hot water until softened, then drain.

Heat a wok or large pan over high heat and add 1 tablespoon of oil.

Add the marinated chicken and stir-fry for about 2-3 minutes until golden brown and almost cooked through.

Remove the chicken from the wok and set it aside.

Return the wok to high heat, add 2 tablespoons of oil, and then add the garlic, ginger, and chili. Stir-fry for 30-45 seconds until fragrant.

Add the mushrooms, bamboo shoots, and baby bok choy. Stir-fry for about 1 minute until the vegetables start to soften.

Add the prepared noodles and the sauce to the wok. Mix everything well and cook for 1-2 minutes until the noodles are heated through and have absorbed the sauce.

Return the cooked chicken to the wok along with the bean sprouts and green onions. Toss everything together to combine and cook for another 30-60 seconds.

Turn off the heat. Transfer the chow mein to a serving plate.

Garnish with a drizzle of sesame oil and a sprinkle of toasted sesame seeds before serving.