It’s back to school and my go to for quick dinner’s is my Chicken Chowmein cooked in my hexclad Wok, a hybrid of Stainless Steel and Non-Stick Cookware. Recipe: 3-4 chicken thighs cubed Half a white onion sliced 3 cloves of garlic minced 1 ounce cut green onions 2 cups bean sprouts 1 tbsp cornstarch 1 tbsp oyster sauce 1 tbsp dark soy sauce 2 tbsp lite soy sauce 1 ½  tbsp of brown sugar 2 tbsp of avocado oil Instructions: Do a quick marinade of the cubed chicken thighs with 1 tbsp lite soy sauce, ½ tbsp dark soy sauce and 1 tbsp of cornstarch.  Heat pan on high and add oil and chicken. Cook for 2 mins and add sliced onions. Cook on high for another 2 minutes, turn heat down to low and add minced garlic and green onions. Cook for another 2 minutes and add bean sprouts. Cook bean sprouts for 1 minute before tossing in the noodles and sauce (remaining dark soy sauce, lite soy sauce, oyster sauce and brown sugar). Bring heat to high and cook for another 2 minutes. #Ad #hexclad #chickenchow...