Butter-Basted Chicken Lo Mein with Oyster-Sauce and scallions

How to make it

1. Pat the chicken dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the neutral oil in a wok over medium-high and crisp the chicken until deeply colored.
3. Add the aromatics with the bell pepper and shiitake mushrooms; cook until fragrant and just tender.
4. Build the black bean sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over steamed jasmine rice.