Chicken Chow Mein

This recipe comes from the Food Network and is restaurant quality. The oyster sauce might scare you, but if you are feeling adventurous, a bottle is $2 at any Asian Market and it makes it SO good.

2 tablespoons peanut oil
1 cup chicken broth
3 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons cornstarch
2 teaspoons sugar
1 boneless skinless chicken breast -- sliced
1 teaspoon sesame oil
1 teaspoon fresh ginger -- peeled and minced
black pepper
1 scallion -- minced
1 onion -- thinly sliced
1 stalk celery -- thinly sliced
6 ounces bean sprouts (optional)
3 cups cooked rice

Whisk together broth, oyster sauce, soy sauce, cornstarch, and sugar in small bowl and set aside. Season the chicken with sesame oil, salt and pepper and set aside. Heat the skillet over high heat. Heat 2 Tbsp. peanut oil until very hot. Add ginger, garlic, and scallion and stir fry until fragrant, about 30 seconds. Add the chicken and stir-fry until lightly browned. Add the onion, celery and stir fry until crisp-tender, about 2 min. Form a well in the center, and pour the chicken broth mixture into the well. Bring to a boil, and stir to coat the mixture. Stir in bean sprouts and remove from heat. Season generously with salt and pepper. Transfer chicken to warm platter and top with fried noodles or nuts (like cashews). Serve immediately with rice.