Chicken chow mein

INGREDIENTS 

• chicken 185 grams Chicken thighs - boneless skinless (~1 large thigh cut into bite-size pieces)
• 2 teaspoons Oyster sauce 
• 1 teaspoon Shaoxing wine 
• 1/4 teaspoon Black pepper 
• 1/4 teaspoon Potato starch 
• 1/8 teaspoon Five spice powder 

chow mein sauce 

• 1 tablespoon Water 
• 1 tablespoon Oyster sauce 
• 2 teaspoons Soy sauce 

chow mein 

• 1 tablespoon Vegetable oil 
• 1 grams Garlic (~ 1 small clove minced) 40 grams
• Carrots (~1/4 carrot peeled and julienned) 
• 100 grams Bok choy (~1 head chopped) 325 grams
• Ramen noodles - fresh (see note below par boiled) 20 grams
• Scallions (~2 scallions sliced)

STEPS 

• Put the chicken thighs, 2 teaspoons oyster sauce, Shaoxing, black pepper, potato starch and five spice powder in a small bowl and mix well to combine. Let the chicken marinate while you prepare the other ingredients.
• To make the chow mein sauce, put the water, oyster sauce and soy sauce in a small bowl and stir to combine. 
• Heat a wok or frying pan over medium-high heat until hot and then add the vegetable oil, marinated chicken and garlic. Spread the chicken into a single layer. Let the chicken brown and then flip.
• As soon as you flip the chicken, add the carrots. Stir-fry until the chicken is cooked through and the carrots are tender. 
• Add the bok choy, noodles and sauce. If your noodles are stuck together, add a little extra water with the sauce, cover the pan with a lid and steam the noodles until they come apart. Otherwise stir-fry, until the bok choy is cooked through and the noodles are evenly coated with sauce. 
• Add the scallions, toss to distribute evenly and then serve immediately.