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"This is kind of a quick Chinese chicken and vegetable stew that we're going to toss with wavy-edged noodles," says Rach. Ideally, she likes to marinate the chicken overnight, but you can do it for as little as 30 minutes. You can also use a plant-based substitute instead of chicken or you can use pork or if you want to make it with beef, petit filet or a piece of flank steak are good choices.
Pro Tip from Rach: Always store raw meat and poultry on the bottom shelf of the fridge. That way, if it leaks, it won't contaminate foods on lower shelves.
For the chicken and marinade, whisk together soy sauces, Shaoxing, sesame oil and cornstarch in a bowl to create a slurry, then transfer to zip-top bag. Season chicken with salt and 5-spice powder, place in bag and marinate up to 24 hours or minimum of 30 minutes.
Bring water to boil for noodles.
To prepare, heat a large skillet over medium-high heat with a couple tablespoons of oil and cook chicken in batches 3 minutes on each side; transfer to a platter. Add remaining oil and potato, salt and Sichuan pepper and cook until slightly softened and starting to brown. Add carrots and onions and peppers and soften 7 to 8 minutes. Add garlic and ginger and stir a minute. Add Shaoxing or sherry and soy sauces, scallion whites and stock, then add chicken back and reduce heat to simmer. Add scallion greens and pea tendrils (if using) in the last minute.
Cook noodles, drain and return to the pot. Pour chicken stew over and mix together. Transfer to serving bowl and garnish.