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Directions

  Peel the cucumber, and cut in half lengthwise. Using a spoon, scrape out the seeds from both halves. Finally, cut each half into 1/4" slices.

  Cook the chow mein noodles according to the insructions on the package and then rinse quickly in cold water and set aside.

  Cut the chicken breast across the grain into thin slices. Toss with the soy sauce and cornstarch, and then fry in a hot wok with 1-2 tablespoons of canola oil.

  When the chicken has browned, but is not completely cooked, add the pieces of celery and stir fry for 2-3 minutes on high. Remove from wok and set aside.

  Add another 1-2 tablespoons of canola oil to the wok and then add the following vegetables and stir fry for 3-4 minutes:

1 red bell pepper, cut in 1/4 x 1" pieces

1 can sliced water chestnuts

1 can sliced bamboo shoots

1 cucumber, seeded and sliced

  Add the sauce ingredients to the vegetables in the wok, and bring just to bubbling:

3 tablespoon oyster sauce

1 tablespoon black bean sauce

1/4 cup chicken stock

  Return the chicken to the wok and add the cooked chow mein noodles. Toss well to combine the ingredients and serve immediately.

Kids!

Kids can do most of the prep work on this one!

Notes...

You can substitute many different types of vegetables, but try to mix textures and colors in ways that keep the dish interesting.