Chicken and Shrimp Lo Mein

Sauce

Sauce — follow the operations from left to right
Ingredients / preparation	1
6 tbsp oyster sauce	Whisk sauceWhisk the oyster sauce, sesame oil, soy sauce, chicken stock, and cornstarch until smooth.
2 tsp sesame oil
2 tbsp soy sauce
1/2 cup chicken stock
2 tbsp cornstarch

Stir-fry · Add shrimp — follow the operations from left to right
Ingredients / preparation	1	2	3	4
6 tbsp cooking oil	Heat oilHeat a wok or large skillet over high heat. Add the oil.	Fry aromaticsAdd the garlic and ginger. Stir-fry for about 20 seconds, until fragrant.	Stir-fry chickenAdd the chicken. Stir-fry for 1-2 minutes.	Add shrimpAdd the shrimp. Stir-fry for about 1 minute, until just starting to turn pink.
4 tsp minced garlic
3 tbsp thinly sliced ginger
1 lb boneless skinless chicken thigh or breast, thinly sliced
1 lb raw shrimp, peeled and deveined

Stir-fry · Finish with scallions — follow the operations from left to right
Ingredients / preparation	1	2	3	4
Prepared Add shrimp	Toss noodles and bok choyAdd the noodles and bok choy. Toss for 1-2 minutes.	Add prepared sauceAdd the sauce. Toss until everything is coated and glossy.	Cook throughCook for another 1-2 minutes, until the chicken is cooked through, the shrimp are fully pink, and the sauce lightly glazes the noodles.	Finish with scallionsFinish with the scallions.
6 cups fresh lo mein noodles
1/2 lb baby bok choy, trimmed
Prepared Whisk sauce
6 scallions, cut into 1 1/2-inch pieces

Chicken thigh reheats better than breast if you are meal-prepping.

Do not overcook the shrimp or they will turn rubbery.

If the wok gets crowded, cook the chicken and shrimp in batches.

Thin egg noodles, chilled yaki soba, or al dente spaghetti or fettuccine can work in place of fresh lo mein noodles.