The Chow Mein My Dad's Made 100,000 Times (Takeout Style)

Instructions

1. We always like to chop the vegetables before the cutting board is contaminated with raw meat. To harmonize with the long, thin shape of the noodles, we'll be cutting all our vegetables into long, thin strips.
2. If you have bone-in chicken thighs, begin by deboning the meat. To remove the bone, angle your knife towards it and slice down both sides. When the bone is more exposed, pull it up vertically and slice around it to release it from the flesh.
3. In a bowl, combine oyster sauce, light soy sauce, dark soy sauce, sugar, and chicken bouillon powder.
4. Place a steamer rack in a wok. Add a couple inches of boiling water, but stop before you reach the top of the steaming rack. Turn the heat to high.
5. Add oil to the bowl of marinated chicken and mix to distribute. This oil helps the chicken pieces loosen up from one another, reduces sticking in the wok, and contributes to a softer, silkier texture on the surface of the meat itself.
6. There should be plenty of residual oil left in the wok after stir-frying the chicken, so we won’t need to add any additional oil at this point. Add the red onions and cook until they’re aromatic.
7. Add oil to the wok or pan.