Chicken Lo Mein

Directions

1. 1
   Prepare the ingredients: Wash and dry the fresh produce.
2. 2
   Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot.
3. 3
   Add the garlic, celery, carrots and white bottom of the scallion to the pan; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened.
4. 4
   Add the cooked chicken and browned mushrooms, garlic chives, soy glaze and half the reserved noodle cooking water to the pan. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining noodle cooking water to achieve your desired consistency.) Turn off the heat.
5. 5
   Heat a medium pot of salted water to boiling on high.
6. 6
   Add the mushrooms and cook, stirring occasionally, 5 to 6 minutes, or until lightly browned. Season with salt and pepper.
7. 7
   Add the bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the stems have softened and the leaves have wilted. Turn off the heat and season with salt and pepper to taste.
8. 8
   Add the sesame oil and toss to combine. Season with salt and pepper to taste. Divide the finished noodles among 4 dishes.
9. 9
   Cut off and discard the root ends of the mushrooms. Using your hands, gently pull to separate the mushrooms. Peel and roughly chop the garlic. Thinly slice the celery crosswise. Peel the carrots and thinly slice into rounds.
10. 10
    Transfer to the plate of cooked chicken.
11. 11
    Cook the noodles: While the bok choy cooks, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Reserving cup of the noodle cooking water, drain thoroughly.
12. 12
    Garnish with the green top of the scallion. Enjoy!
13. 13
    Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top.
14. 14
    Transfer the cooked noodles to the pan of cooked vegetables.
15. 15
    Cut off and discard the root ends of the bok choy. Roughly chop the stems, keeping the leaves whole.
16. 16
    Cut the garlic chives into -inch pieces. Pat the chicken dry with paper towels; thinly slice crosswise.
17. 17
    Place in a bowl and season with salt and pepper.
18. 18
    Cook the chicken: In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot.
19. 19
    Add the seasoned chicken and cook, stirring occasionally, 9 to 11 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.