This recipe offers a delightful twist on the classic chicken chow mein, featuring a medley of fresh vegetables and flavorful sauces.
In a mixing bowl, combine the light soy sauce, seasoned rice vinegar, and toasted sesame oil. Add the sliced chicken thighs and mix well to coat. Let it marinate while preparing the other ingredients.
Marinating the chicken enhances its flavor and tenderness.
Cook the chow mein noodles according to the package instructions. Drain and set aside.
Rinse the noodles with cold water after cooking to prevent sticking.
Heat a large skillet over medium-high heat and add half of the oil. Stir-fry the marinated chicken until fully cooked. Remove and set aside.
Ensure the skillet is hot before adding the chicken for a nice sear.
Add the remaining oil to the skillet. Stir-fry the napa cabbage, baby bok choy, water chestnuts, garlic, and ginger until the vegetables are tender but still crisp.
Stir constantly to prevent the vegetables from overcooking.
Add the cooked noodles to the skillet with the vegetables. Pour in the dark soy sauce and oyster sauce, tossing everything together until well combined.
Use tongs to evenly coat the noodles with the sauce.
Return the cooked chicken to the skillet and mix with the noodles and vegetables. Cook for an additional 2 minutes to heat through.
Ensure all ingredients are evenly distributed for consistent flavor.
Transfer the stir-fry to a serving dish and garnish with sliced green onions. Serve immediately.
Serve hot for the best taste and texture.
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