tomato chicken chow mein

This dish may not sound very Chinese, but growing up my Mom made it rather regularly as it was one of my favorites. There are several variations you can make, subbing out the chicken for beef or even swapping potatoes in place of the noodles & serve over rice. I know potatoes, tomatoes, beef and rice, may sound like an odd combination, but trust me it's delicious :) Either way you make it, it's a crowd favorite.
 

Tomato Chicken Chow Mein

2 chicken breasts, cut into bit sized pieces

1 scallion, thinly sliced on a bias (for garnish)

Half a medium sized onion, cut into bit sized pieces

4 roma tomatoes, sliced into large chunks

1 lb chow mein noodles, rinsed

3 garlic cloves, minced

1 slice of fresh ginger

Chicken Marinade:

1 tea curry powder

1 tea garlic powder

1 TB corn starch

1 TB oyster sauce

1 tea sesame oil

1 tea pepper

Sauce:

1 TB oyster sauce

1 TB tomato paste

¼ c ketchup

1 c chicken stock mixed

1 TB corn starch

1 TB soy sauce

1 TB ground pepper

1 tea salt

1 tea sesame oil

1. Marinate chicken while you prep other ingredients
2. Place wok on medium high heat. When hot, add the oil
3. Rinse the chow mein noodles then fry in two batches, approximately 3-4 mins per aside until golden/lightly toasted. Remove from heat and place in serving dish.
4. Add another tablespoon of oil to the wok then add onions, garlic and ginger. Stir fry for about one min.
5. Add chicken, push around wok to form approximately one layer. Leave it alone for 3 mins until chicken is well browned. Then, give it a stir, and continue to cook for another 3 mins until chicken is almost cooked through.
6. Mix corn starch and chicken stock together and add to the wok.
7. Add ketchup and tomato paste, oyster sauce, soy sauce and sesame oil and stir.
8. Bring to a light simmer, and then add tomatoes.
9. Add salt and pepper then season to your liking. 
10. Pour mixture over crisp noodles and garnish with green onions.