I’m really excited for this recipe, because when I tested this recipe, it was just amazing. I was so shocked. [I’m] never going back to stir-fry chicken chow mein, because it’s so much easier. So first thing we need to do is marinate chicken breasts with a little bit of soy sauce and some Chinese cooking wine; Shaoxing cooking wine. Chinese five-spice. It’s really aromatic, the cinnamon, cloves, peppers, just really, really good. And here’s my secret coming up. Baking soda. This is their secret to make that tender, succulent texture of the meat in Chinese restaurants. You always wonder how to make it? This is it. Very little bit of baking soda, and just give a good toss, just like so. A little pinch of black pepper, and just set aside. Another fragrant vegetable for chicken chow mien, one red chili, sliced. Just like that. And next, let’s cut up some bok choy; baby bok choy. So you have to wash the baby bok choy before you use it, because they contain a lot of dust inside them and just cut in into half or quarter. I have shiitake mushrooms. It’s like shiitake boobs. Now we are going to remove the stem of shiitake mushrooms because it’s really, really tough, and just slice. It’s almost like an umbrella. So, the mushroom is all ready, and another vegetable we want to add is some green onions. So the green onions, you wanna cut into half lengthwise, So all the vegetables will keep in the same shape, like a long strip shape. Now, it’s time to turn on the heat and add some cooking oil Let’s talk about the pan because it’s very important for this recipe. You want large, large enough that this spaghetti can get into and straight, whole entire thing like this. So it should be as wide as this. And also make sure the pan is straight-sided that you can cover with a lid. That’s the pan you wanna use. And let them cook about 3 to 5 minutes, so about ¾ way cooked. and nicely seared in both sides. Beautiful; beautifully seared. Golden brown. Perfect. We’re gonna add a little bit of more oil and chopped garlic, chopped ginger, and the red chili that we cut earlier. Mix them all together. Now, before the garlic burns we are going to add about two cups of chicken broth. So let’s deglaze the pan a little bit, and add eight ounce of pasta; any pasta into the broth, add the bamboo shoot, and some boy choy, shiitake mushrooms, and then cover, bring it to boil, and then reduce the heat to medium, and we are going to keep it simmered about 9 to 10 minutes. All right my chicken; one-pot chicken chow mein has been simmering away, or the liquid has been gone, perfectly cooked. We wanna finish with adding some bean sprouts, [it] will add a nice crunch bite, and the chicken back to the pot and the green onion we cut it earlier, And in this point, you wanna increase the heat of a medium-high to high and. Lastly three tablespoons of oyster sauce. Oyster sauce is really great when you’re doing stir-fry because it’s savory, it is sweet, it has the umami flavor, which is amazing, amazing for stir-frying. Now we just want to mix everything together and toss this until the sauce is evenly coated with all the vegetables and noodles and the chicken is a warm through all the way. Finish with some drizzle of sesame oil, which is bringing all this beautiful, beautiful flavors, and some sesame seeds. You serve this to your families and friends. How many people can guess this is one-pot chicken chow mein? I bet no one.