I based this on the one in Jaime’s Food Revolution.  His attitude bugs me – not that he’s wrong, I just don’t like being “should”-ed.  But it was a good recipe.

Chicken Chow Mein

About 2 inches of fresh ginger, minced
2 cloves of garlic, minced
1/2-1 fresh red chile (I used Fresno), thinly sliced or minced
1 lb diced chicken legs/thighs, tossed with 2 T salt
2 scallions, thinly sliced
A small bunch (1/4 inch around the stems) of fresh cilantro, leaves pulled off the stalks and the stalks finely chopped
1 bok choy cabbage, sliced into bite-sized pieces
Crunchy chow mein noodles
A few T of olive or other mild oil, with a T of sesame oil (which burns easily, so mix with the other oil)
1 T cornstarch
1 8-oz can of water chestnuts
1 c raw, whole almonds
1 small lime
Hot and soy sauce to taste

Make sure everything’s prepped beforehand.  Heat a large frying pan with the oil as hot as you can get it without smoking.  Stir-fry the chicken until it browns slightly and is almost cooked through.  Add the ginger, garlic, chile, cilantro stalks, almonds and half the scallions and stir-fry for another minute, or until it smalls good and the bottom of the pan starts to brown.  Dump in the bok choy and the chestnuts and their liquid, scraping the bottom of the pan, and squeeze in the lime juice.  Stir fry until the bok choy stalks are warmed through and the leaves are wilted, then remove from heat.

Serve with crunchy chow mein noodles, cilantro, and scallions on top, with hot sauce and soy sauce to taste.